Make fish in lemon caper sauce for a light, flavorful dinner that comes together in just about 20 minutes. Perfect for a special date night or an easy weeknight meal.
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Why You'll Love This Fish With Lemon Caper Sauce
This recipe was inspired by my mother-in-law, Vicky, who makes a version of this that everyone loves. A simple pan sauce with sherry, lemon, garlic, and capers takes a mild white fish completely over the top.
It's easy to prepare, full of delicious flavor, but also light enough that you're not feeling weighed down when you finish. Furthermore, any mild white fish works here, and you can easily double it to feed the whole family! Here's why this recipe is a total winner:
- Ready in 20 minutes
- Light but flavorful
- Works with any white fish
- Special enough for date night
Ingredient Information And Substitutions
- White fish filets- Any mild white fish works great, including haddock, cod, halibut, grouper, or mahi mahi.
- Pan searing flour- Creates a light, golden crust on the fish. Regular all-purpose flour works too.
- Butter- Used both for searing and in the sauce. Adds richness and helps create a silky pan sauce.
- Garlic- Adds a savory, aromatic base to the sauce. Garlic powder can substitute in a pinch.
- Capers- Give the sauce a briny, tangy punch.
- Olive oil- Combined with the butter for searing, it keeps the butter from burning. Avocado oil works as a substitute.
- Cooking sherry- Adds depth and richness to the sauce. Dry white wine works as a substitute.
- Chicken broth- Adds body to the sauce. Vegetable broth works just as well.
- Lemon juice- Brightens everything up. Fresh is always best here.
- Fresh parsley- A fresh, bright garnish to finish. Dried parsley can work in a pinch.
- Salt- Season the fish generously before dredging.
- Pepper- Just enough to round everything out.
How To Make Lemon Caper Fish Sauce
Step 1- Prep the fish.
Pat the fish filets dry, then season both sides with salt and pepper. Dredge each filet in flour, shaking off any excess.
Step 2- Sear the fish.
Heat a pan over medium-high heat and melt 1 tablespoon each of butter and olive oil. Place the fish top-side down and sear for about 2 minutes per side until golden. If your filets are thicker, go 3 minutes on the first side. Remove from the pan and set aside.
Step 3- Start the sauce.
Add a tablespoon of butter to the pan. Once melted, add the minced garlic and the drained capers, then cook for about 2 minutes.
Step 4- Deglaze.
Add the sherry to the pan and deglaze, cooking for another 2 minutes.
Step 5- Simmer.
Add the chicken broth and lemon juice and simmer for 6-7 minutes.
Step 6- Finish and serve.
Add the fish back into the pan and simmer for 2 more minutes. Turn off the heat and add the last tablespoon of butter. Once melted, top with lemon slices and fresh, chopped parsley, then serve immediately.
Frequently Asked Questions
Absolutely. The lemon caper sauce is delicious spooned over rice, pasta, or even mashed potatoes for a heartier meal.
The sauce is best made fresh since it comes together so quickly. It may separate when refrigerated. That said, you can prep all the ingredients ahead of time so everything is ready to go when you start cooking.
The fish should be opaque all the way through and flake easily with a fork. If you're unsure, a meat thermometer inserted into the thickest part should read 140 degrees F.
Tips For Making Lemon Sauce For Fish
- Pat the fish dry before seasoning. Any moisture on the surface will prevent a good sear.
- Don't move the fish while it's searing. Let it sit undisturbed for the full time to build that golden crust.
- Always deglaze when making the pan sauce. All those golden bits left in the pan from searing the fish add incredible flavor to the sauce.
- Taste the sauce as it simmers. Adjust the lemon, salt, or pepper to your liking before adding the fish back in.
- Finish with a squeeze of fresh lemon. A little extra lemon right before serving brightens the whole dish up.
- Ingredients to prep ahead- Mince the garlic and drain the capers. The fish is best seasoned and cooked fresh.
- Leftovers and storage- Store in an airtight container in the fridge for up to 2 days. Reheat gently on the stovetop over low heat to avoid overcooking the fish.
What To Serve With Fish With Lemon Butter Sauce
This is such an elegant but easy meal! Pair it with a light side or two, and you've got a dinner worthy of any occasion:
- Clementine and Fennel Salad Recipe
- Easy Green Peas Recipe
- Cilantro Lime Cauliflower Rice
- Chocolate Orange Cake Recipe
Other Seafood Recipes To Try
Love this recipe? Please leave a 5 star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below ⬇️ and/or a review in the comment section further down. Check out my Amazon Store for all my favorite tools, including those used in this recipe. And follow @thelifejolie on Instagram and TikTok!
Fish in Lemon Caper Sauce
Equipment
- 1 Skillet
Ingredients
- 4 filets white fish I used cod but use your favorite white fish
- Kosher Salt and black pepper to taste
- ½ cup flour
- 3 Tablespoons salted butter divided
- 1 Tablespoon olive oil
- 3 cloves garlic pressed or minced
- 3 ounces nonpareil capers drained
- ¾ cup dry cooking sherry
- ¼ cup chicken broth
- 1 large lemon you'll use juice from half and you can thinly slice the other half of the lemon for garnish
- 2 Tablespoons fresh parsley,
Instructions
- Pat fish dry and season with salt and pepper to taste. Dredge each piece of fish in the flour so that the entire piece if fully covered and tap off the excess.
- Heat a large skillet over medium-high heat and melt 1 Tablespoon of butter with olive oil.
- Place fish into the pan and sear each side of the fish until it's a nice golden brown, around 2 minutes per side. Remove the fish to a side plate and tent with foil.
- Add another Tablespoon of butter to the pan and reduce the heat to medium.
- Add minced garlic capers and sauté for about a minute or two, stirring often so it doesn't burn.
- Deglaze the pan with sherry, for 2 minutes scraping the bottom of the pan with a wooden spoon to get all the flavorful brown bits pulled up.
- Add broth and the juice from ½ a lemon.
- Simmer for 6-7 minutes until reduced slightly. Taste and add salt and pepper to taste if needed.
- Add fish back in to the pan and simmer 2 more minutes.
- Turn off the heat and add the last tablespoon of butter. Once the butter is melted, gently stir it in, and top the fish with the lemon rounds. Sprinkle with chopped parsley and serve immediately.
Video
Notes
- Pat the fish dry before seasoning. Any moisture on the surface will prevent a good sear.
- Don't move the fish while it's searing. Let it sit undisturbed for the full time to build that golden crust.
- Always deglaze when making the pan sauce. All those golden bits left in the pan from searing the fish add incredible flavor to the sauce.
- Taste the sauce as it simmers. Adjust the lemon, salt, or pepper to your liking before adding the fish back in.
- Finish with a squeeze of fresh lemon. A little extra lemon right before serving brightens the whole dish up.
- Ingredients to prep ahead- Mince the garlic and drain the capers. The fish is best seasoned and cooked fresh.
- Leftovers and storage- Store in an airtight container in the fridge for up to 2 days. Reheat gently on the stovetop over low heat to avoid overcooking the fish.
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