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.
← Back to All Recipes