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Instructions
- Prepare the Fish:
- Pat the fish fillets dry with paper towels. Season both sides with salt and pepper.
- Lightly dredge each fillet in flour, shaking off the excess.
- Pan-Fry the Fish:
- Heat olive oil and butter in a large skillet over medium heat.
- Once the butter has melted and the skillet is hot, add the fish fillets.
- Cook for 3-4 minutes per side, depending on thickness, until golden brown and cooked through.
- Remove the fish from the skillet and set aside on a plate.
- Make the Lemon Butter Sauce:
- In the same skillet, melt the butter over medium heat.
- Add the minced garlic and sauté for 1 minute, or until fragrant.
- Stir in the lemon juice and broth, scraping up any browned bits from the bottom of the skillet.
- Add capers, if using, and simmer for 2-3 minutes until the sauce slightly thickens.
- Combine and Serve:
- Return the fish fillets to the skillet, spooning the lemon butter sauce over them.
- Allow the fish to heat through for 1-2 minutes.
- Garnish with fresh parsley, if desired.
- Serve:
- Serve the fish immediately with the sauce drizzled over the top. Pair with steamed vegetables, rice, or a fresh salad for a complete meal.
