Lemon caper sauce on Seabass

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil provides a healthier fat option.

white wine

💰Cheaper: chicken broth

Chicken broth maintains moisture without alcohol.

Dust the fish lightly with flour for extra crispiness.

Heat a pan with oil until hot.

Place the fish skin-side down in the pan and hold it down for a few seconds to ensure even contact with the pan.

Cook the fish skin-side down for 90% of the cooking time.

Flip the fish over for the last 30 seconds of cooking.

In a separate pan, add a bit of olive oil and a large chunk of butter.

Add one clove of minced garlic to the pan and stir it around.

Add a handful of capers to the garlic and stir quickly.

Squeeze the juice of half a lemon into the pan, ensuring it's a lot to cut through the richness of the sauce.

Drizzle the sauce over the fish and garnish with chives or parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens