Whitefish Grenoble Style
Elevate your dinner table with the timeless elegance of Whitefish Grenoble Style, a dish that combines tender pan-seared whitefish fillets with the bold flavors of a zesty brown butter sauce. This classic French-inspired recipe features golden, flaky fish infused with the punch of capers, freshly squeezed lemon juice, and fragrant parsley, creating a perfect balance of richness and brightness. With just 15 minutes of prep time and a quick 20-minute cook time, this dish is ideal for both weeknight meals and special occasions. Serve it alongside crusty French bread or baguette slices to soak up every drop of the luscious sauce. Whether using cod, haddock, or sole, this recipe is your ticket to a gourmet dining experience at home! Keywords: whitefish grenoble style recipe, pan-seared fish, French brown butter sauce, easy seafood recipes, lemon caper sauce.
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Recipe Information
Ingredients
- 4 pieces whitefish fillets (e.g., cod, haddock, or sole)
- 0.5 cups all-purpose flour
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 6 tablespoons unsalted butter
- 2 tablespoons olive oil
- 3 tablespoons capers (drained and rinsed)
- 1 whole lemon (juice and zest)
- 2 tablespoons parsley (chopped)
- optional French bread or baguette slices (optional, for serving)
Instructions
Pat the whitefish fillets dry with paper towels. Season both sides with salt and black pepper.
Place the all-purpose flour in a shallow dish. Lightly dredge the fillets in the flour, shaking off any excess. Set aside on a plate.
Heat 2 tablespoons of butter and 2 tablespoons of olive oil in a large skillet over medium heat.
Once the butter is melted and begins to sizzle, add the fish fillets to the pan in a single layer. Cook for 3-4 minutes on each side, or until the fillets are golden brown and cooked through. Remove the fish from the skillet and keep warm on a plate tented with foil.
In the same skillet, lower the heat to medium. Add the remaining 4 tablespoons of butter and cook until it begins to brown and develop a nutty aroma (be careful not to let it burn).
Stir in the capers, lemon juice, and lemon zest. Gently swirl the pan to combine the sauce.
Remove the skillet from the heat and stir in the chopped parsley.
Plate the fish fillets and spoon the sauce generously over each piece.
Serve immediately with French bread or baguette slices on the side for dipping into the sauce, if desired.
Nutrition Facts
Calories |
1774 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.2 g | 134% | |
| Saturated Fat | 49.3 g | 246% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 486 mg | 162% | |
| Sodium | 2808 mg | 122% | |
| Total Carbohydrate | 79.8 g | 29% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 3.0 g | ||
| Protein | 132.4 g | 265% | |
| Vitamin D | 31.1 mcg | 155% | |
| Calcium | 208 mg | 16% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 2088 mg | 44% | |
*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.
