Crispy Skin Fish with Lemon Caper Butter Sauce

Ingredients

• 1 piece (~6 oz, 2 cm thick) Mutton snapper fillet (skin-on) (Fresh, skin-on, bloodline bright red)
• 1 tsp Kosher salt (Generous seasoning, especially on skin side)
• 2 tbsp Clarified butter (ghee) (For searing; high smoke point)
• 3 tbsp Unsalted butter (For finishing sauce and basting)
• 1 whole Lemon (Zest, juice, and segments used)
• 1 tbsp Capers (in brine) (Plus a splash of brine)
• 1 tbsp Fresh parsley (Finely chopped, for garnish)
• to taste Freshly ground black pepper (For sauce)
• as needed Paper towels (For drying fish)

Instructions

1. Dry and season the fish

   Pat the fish fillet completely dry on all sides with paper towels. Ensure the skin is especially dry for maximum crispiness. Generously season both sides with kosher salt, using a bit more on the skin side.

   Time: PT3M

2. Heat pan and add clarified butter

   Heat a skillet over medium-high heat. Add clarified butter and allow it to get hot but not smoking (about 300°F/150°C).

   Time: PT2M

   Temperature: 150°C

3. Sear fish skin-side down

   Place the fish fillet skin-side down in the hot pan. Immediately press gently with a spatula for the first 10-20 seconds to prevent the skin from curling. Optionally, use a weight (like another pan) for even contact.

   Time: PT2M

4. Cook skin side until crisp

   Continue cooking skin-side down, occasionally moving the fillet gently for even browning. Cook until the skin is golden and crisp, about 4-5 minutes.

   Time: PT5M

5. Prepare lemon segments and zest

   While the fish cooks, zest the lemon and set aside. Cut off both ends of the lemon, slice away the peel and white pith, then cut between the membranes to release segments. Remove any seeds. Squeeze leftover juice from the membrane into a bowl.

   Time: PT5M

6. Flip fish and baste

   Lower the heat to medium. Flip the fish gently with a spatula. Baste the top with hot butter from the pan for even cooking and flavor. Cook for another 2-3 minutes.

   Time: PT3M

7. Add whole butter and make sauce

   Remove excess clarified butter from the pan. Add unsalted butter and let it melt, cooling the pan slightly. Add capers and a splash of their brine, lemon juice, and lemon zest. Stir and baste the fish with the sauce.

   Time: PT3M

8. Finish sauce and garnish

   Add lemon segments, a bit more butter if desired, a pinch of salt, cracked black pepper, and chopped parsley. Warm through, then remove the fish from the pan.

   Time: PT2M

9. Plate and serve

   Place fish on a plate, skin side up or down as preferred. Spoon sauce and lemon segments around the fish. Garnish with extra parsley and lemon zest. Serve immediately.

   Time: PT2M

10. Cleanup

    Wash pan, spatula, knife, cutting board, bowls, and utensils. Wipe down counters and stove. Dispose of used paper towels.

    Time: PT10M

Nutrition Facts

Calories

430

Protein

32g

Carbohydrates

5g

Fat

31g

Fiber

1g

Ingredient Substitutions

• Instead of Mutton snapper fillet (skin-on): Red snapper, Sea bass, Salmon (skin-on), Arctic char
• Instead of Kosher salt: Sea salt
• Instead of Clarified butter (ghee): Ghee, High-heat neutral oil (grapeseed, canola)
• Instead of Unsalted butter: European-style butter
• Instead of Lemon: Meyer lemon, Lime (for a different flavor)
• Instead of Capers (in brine): Chopped green olives
• Instead of Fresh parsley: Chives, Dill
• Instead of Freshly ground black pepper: White pepper
• Instead of Paper towels: Clean kitchen towel

Equipment Needed

• Nonstick or stainless steel skillet (10-12 inch)
• Fish spatula
• Tongs (optional)
• Microplane or fine grater (optional)
• Sharp knife
• Cutting board
• Small bowl (optional)
• Instant-read thermometer (optional)
• Spoon (for basting)

Critical Steps — Do Not Skip

• 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.

Chef Tips from the Video

• Always start with the highest quality, freshest fish available.
• Drying the skin thoroughly is the secret to crispiness.
• Segmenting the lemon adds a professional touch and avoids bitterness.
• Baste the fish frequently for even cooking and flavor.
• Let the fish rest for a minute after cooking for best texture.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 1 day. Reheat gently to avoid drying out.

Freezer: Not recommended; fish and sauce texture will suffer.

Room temperature: Do not leave cooked fish at room temperature for more than 1 hour.

Make-Ahead Tips

• Lemon segments and zest can be prepared up to 1 day ahead and refrigerated.
• Clarified butter can be made in advance or purchased.