Pan Seared Fish with Lemon Caper Sauce
Make perfectly pan seared halibut or cod with a bright lemon caper sauce featuring our Lemon and Garlic Olive Oil. This quick and easy recipe is light, fresh, and restaurant-quality.
Ingredients:
- 2 6-oz filets white fish (halibut, cod), skinless
- Sea salt and freshly ground black pepper, to taste
- 2 Tbsp. The Olive Tap’s Lemon and Garlic Olive Oil
- 2 Tbsp. butter
- 1 Tbsp. fresh squeezed lemon juice (or The Olive Tap’s Sicilian Lemon Balsamic Vinegar)
- 1 Tbsp. capers, drained
- 2 Tbsp. minced parsley (optional)
- Lemon slices, optional for serving
Directions:
Pat the fish dry, then season both sides with salt and pepper to taste and set aside. In a non-stick skillet, heat the Lemon Garlic Olive Oil on medium-high until hot.
Add the fish filets and cook for about 3-4 minutes per side until golden brown and cooked through. Transfer the fish from the skillet to a plate and cover loosely with foil to keep warm.
Add the butter, lemon juice (or balsamic) and capers to the pan and cook on medium heat, stirring constantly, scraping up any browned bits until the butter has melted, about 1 to 2 minutes. Return the fish to the skillet and spoon the sauce over the fish. Serve with optional minced parsley and lemon slices.
Recipe by Rick
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Pan Seared Fish with Lemon Caper Sauce