Fish Fillets with Lemon and Capers
Elevate your weeknight dinners with this quick and zesty recipe for Fish Fillets with Lemon and Capers. Featuring tender, flaky white fish fillets like cod, tilapia, or halibut, this dish is accented by a bright, tangy sauce made with fresh lemon juice, briny capers, and a touch of dry white wine or broth for depth. The fillets are lightly dusted with flour for a delicately crisp texture, then cooked to golden perfection in a skillet. A fragrant garlic-infused butter sauce ties it all together, making it a restaurant-quality meal that’s ready in just 25 minutes. Perfectly balanced in flavor, this fish pairs beautifully with steamed vegetables or fluffy rice, making it an elegant yet easy dinner option that’s sure to impress.
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Recipe Information
Ingredients
- 4 pieces white fish fillets (e.g., cod, tilapia, or halibut)
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 0.25 cups all-purpose flour
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 0.25 cups dry white wine (optional, substitute with chicken or vegetable broth)
- 1 whole lemon, juiced
- 2 tablespoons capers, drained
- 2 tablespoons fresh parsley, chopped
Instructions
Pat the fish fillets dry with paper towels and season both sides with salt and black pepper.
Lightly dredge the fillets in all-purpose flour, shaking off any excess.
In a large skillet, heat the olive oil over medium-high heat. Add the fish fillets to the pan and cook for 3–4 minutes per side, or until they are golden brown and cooked through. Remove the fillets and set them aside on a plate.
Reduce the heat to medium and add the butter to the same skillet. Once melted, stir in the minced garlic and cook for about 30 seconds, or until fragrant.
Deglaze the pan by adding the dry white wine or broth, scraping up any browned bits from the bottom of the skillet. Let the liquid reduce slightly, about 1–2 minutes.
Stir in the fresh lemon juice and capers, allowing the sauce to simmer for another 2 minutes.
Return the fish fillets to the skillet and spoon the lemon-caper sauce over them. Cook for 1–2 minutes to reheat the fish.
Garnish with chopped parsley and serve immediately. Pair with steamed vegetables or a side of rice for a complete meal.
Nutrition Facts
Calories |
266 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.8 g | 18% | |
| Saturated Fat | 4.9 g | 25% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 76 mg | 25% | |
| Sodium | 380 mg | 17% | |
| Total Carbohydrate | 8.2 g | 3% | |
| Dietary Fiber | 0.5 g | 2% | |
| Total Sugars | 0.5 g | ||
| Protein | 25.1 g | 50% | |
| Vitamin D | 6.1 mcg | 30% | |
| Calcium | 38 mg | 3% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 416 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
