Ingredients:

  • 2 (6 oz/170g each) white fish fillets (cod, haddock, or sea bass), skin on or off
  • 1 tablespoon olive oil (15ml)
  • 1/4 teaspoon salt (1.5g)
  • 1/4 teaspoon black pepper (1.5g)
  • 4 tablespoons unsalted butter (57g, 1/2 stick)
  • 2 cloves garlic, minced
  • 1/4 cup dry white wine (60ml)
  • 1/4 cup freshly squeezed lemon juice (60ml), about 1-2 lemons
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon capers (optional, drained)
  • Pinch of red pepper flakes (optional, for a kick!)

Instructions:

  1. Pat the fish fillets dry with paper towels. Season with salt and pepper.
  2. Heat olive oil in a large skillet over medium-high heat. Sear the fish, flesh-side down first, until golden brown and cooked through (about 4-5 minutes per side, depending on thickness). Reduce heat if browning too quickly.
  3. Remove the fish from the pan and set aside, keeping warm. In the same skillet, melt the butter over medium heat. Add the minced garlic and cook until fragrant (about 30 seconds).
  4. If using, pour in the white wine and scrape up any browned bits from the bottom of the pan. Let the wine reduce by half.
  5. Stir in the lemon juice, parsley, capers (if using), and red pepper flakes (if using). Simmer for 1-2 minutes until the sauce slightly thickens.
  6. Place the fish fillets on plates and spoon the lemon butter sauce generously over the top. Serve immediately.