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Crispy Skin Fish with Lemon Caper Butter Sauce
A restaurant-quality pan-seared fish fillet with perfectly crispy skin, served with a luscious lemon caper butter sauce. This recipe uses clarified butter for high-heat searing and finishes with a bright, tangy, and rich pan sauce featuring fresh lemon segments, capers, and parsley.
IntermediateFrenchServes 1
Printable version with shopping checklist
Source Video
24m
Prep
13m
Cook
10m
Cleanup
47m
Total
Cost Breakdown
Total cost:$10.40
Per serving:$10.40
Critical Success Points
- • Drying the fish thoroughly before cooking.
- • Searing the skin side in clarified butter at the correct temperature.
- • Pressing the fish down to prevent curling.
- • Not overcooking the fish—use a thermometer if unsure.
- • Finishing the sauce with whole butter, capers, and lemon at the end.
Safety Warnings
- • Use caution when working with hot butter and oil to prevent burns.
- • Fish spatulas and knives are sharp—handle with care.
- • Do not leave pan unattended while heating butter or oil.
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