Ingredients with Measurements:
- 4 fillets of white fish (such as tilapia or cod), about 6 oz each
- 1/2 cup all-purpose flour
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 1/4 cup dry white wine
- 1/4 cup chicken or fish broth
- 2 tbsp capers, drained
- 2 tbsp fresh lemon juice
- 2 tbsp chopped fresh parsley
Special equipment needed:
- Large skillet
- Tongs
- Paper towels
Step-by-step instructions:
1. Pat the fish fillets dry with paper towels and season both sides with salt and pepper.
2. In a shallow dish, mix together the flour, 1 tsp salt, and 1/2 tsp black pepper.
3. Dredge each fish fillet in the flour mixture, shaking off any excess.
4. Heat the olive oil and butter in a large skillet over medium-high heat.
5. When the butter has melted and the skillet is hot, add the fish fillets to the skillet.
6. Cook the fish for about 3-4 minutes on each side, or until golden brown and cooked through. Use tongs to carefully flip the fish.
7. Remove the fish from the skillet and transfer to a plate lined with paper towels to absorb any excess oil.
8. In the same skillet, add the white wine and chicken or fish broth. Use a wooden spoon to scrape up any browned bits from the bottom of the skillet.
9. Add the capers and lemon juice to the skillet and stir to combine.
10. Cook the sauce for about 2-3 minutes, or until it has thickened slightly.
11. Pour the sauce over the fish fillets and sprinkle with chopped parsley.
Time:
Preparation time: 10 minutes
Cooking time: 10 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 320
Fat: 16g
Carbohydrates: 11g
Protein: 30g
Sodium: 900mg
Substitutions for ingredients:
- Instead of white fish, you can use salmon or trout.
- Instead of capers, you can use chopped green olives.
- Instead of white wine, you can use chicken or fish broth.
Variations:
- Add sliced garlic to the skillet before adding the fish fillets.
- Add chopped tomatoes to the sauce for a fresh twist.
- Use lime juice instead of lemon juice for a different citrus flavor.
Tips and tricks:
- Patting the fish fillets dry before seasoning and dredging in flour will help the coating stick better.
- Use a non-stick skillet to prevent the fish from sticking to the bottom.
- Be careful not to overcook the fish, as it can become dry and tough.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Reheat the fish and sauce in a skillet over low heat until warmed through.
Presentation ideas:
Serve the fish fillets on a bed of steamed vegetables or rice, and spoon the sauce over the top.
Garnishes:
Garnish with lemon wedges and additional chopped parsley.
Pairings:
Serve with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
- Roasted vegetables
- Garlic mashed potatoes
- Steamed rice
Troubleshooting advice:
- If the fish is sticking to the skillet, try using a non-stick skillet or adding more oil to the skillet.
- If the sauce is too thick, add a splash of broth or white wine to thin it out.
Food safety advice:
- Make sure the fish is cooked to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Pan-fried fish is a classic dish that has been enjoyed for centuries. The lemon-caper sauce adds a tangy, flavorful twist to this traditional recipe.
Flavor profiles:
The fish is crispy and savory, while the lemon-caper sauce is tangy and bright.
Serving suggestions:
Serve this dish as a main course for dinner, accompanied by a side dish and a glass of wine.
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