Ingredients:

  • 2 (6-ounce/170g each) white fish fillets (cod, haddock, tilapia, or similar), skin-on or skin-off, patted dry
  • 1 tablespoon olive oil (15 ml)
  • 2 tablespoons unsalted butter (28g)
  • 2 cloves garlic, minced (approx. 2 tsp)
  • 1/4 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio) (60 ml)
  • 1/4 cup fresh lemon juice (from about 1 large lemon) (60 ml)
  • 2 tablespoons capers, drained (30 ml)
  • 1 tablespoon chopped fresh parsley (15 ml), for garnish
  • Salt and freshly ground black pepper, to taste

Instructions:

  1. Pat the fish fillets dry with paper towels. Season generously with salt and pepper.
  2. Heat olive oil in a large non-stick skillet over medium-high heat. Once shimmering, carefully place the fish fillets in the skillet, skin-side down if using skin-on fillets. Cook until golden brown and crispy on the bottom, about 3-5 minutes.
  3. Gently flip the fish fillets using a fish spatula. Cook for another 2-3 minutes, or until the fish is cooked through and flakes easily with a fork. (Internal temperature should reach 145°F/63°C).
  4. Remove the fish from the skillet and set aside. Reduce the heat to medium. Add the butter to the skillet. Once melted, add the minced garlic and cook for about 30 seconds, or until fragrant (but not burnt!).
  5. Pour in the white wine and lemon juice. Bring to a simmer, scraping up any browned bits from the bottom of the skillet. Add the capers. Simmer for 2-3 minutes, or until the sauce has slightly thickened.
  6. Return the fish fillets to the skillet, coating them in the lemon butter sauce. Garnish with fresh parsley. Serve immediately.