White Fish with Lemon and Capers
Serves 2
Cook Time: 15 minutes
INGREDIENTS
2 8-ounce servings of white fish (any white fish will work)
Salt and pepper to taste
3 tablespoons lemon juice
2 teaspoons olive oil
1 1/2 tablespoons capers
1/2 teaspoon garlic powder
1/2 teaspoon dried parsley
STEPS
- Rinse the fish and pat dry with a paper towel. The fish I bought came without skin, but you can otherwise choose to keep the skin on or remove it before cooking.
- Season fish with salt and pepper.
- Spray sauté pan with your preferred cooking spray or 1 teaspoon of olive oil. Warm over medium-high heat. Once warm, place both pieces of fish on the pan. It should start sizzling. Let cook for 5 minutes, then flip to cook the other side for another 3 minutes. You want both sides to be browned and the inside to be white but still juicy.
- Once cooked, transfer the fish to a plate and keep aside while you prepare the sauce.
- To prepare the sauce, add 2 tsp of olive oil and 3 tbsp lemon juice to the same sauté pan over medium heat. Once the liquid starts to simmer, add 1 1/2 tbsp of capers, 1/2 tsp of garlic powder, and 1/2 tsp of dried parsley to the pan. Stir all together with a spatula and let simmer for 2 minutes, shaking the pan frequently.
- Place the fillets of fish back in the sauté pan to warm up again and marinate in the sauce. After 1 minute, transfer the fish to your plate and pour the excess sauce and capers on top of the fish.
