The brightness of the lemon and richness from the butter complement the subtle-tasting fish for a light, quick, and flavorful dish.
Makes
4 servings
Total Time
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Ingredients
SEASON:
HEAT:
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Test Kitchen Approved
Instructions
Season fillets with ½ tsp. each salt and pepper; dredge in flour.
Heat 2 tsp. oil in a nonstick skillet over medium-high until it shimmers. Add half the fillets and cook until golden, about 2 minutes per side; transfer to a platter and tent with foil. Repeat heating and cooking with remaining oil and fillets.
Add wine, lemon juice, and capers to skillet; cook 30 seconds. Off heat, swirl in butter until it emulsifies; season sauce with ½ tsp. pepper and ¼ tsp. salt.
Serve fillets with sauce; top servings with parsley.
To help the salt, pepper, and flour adhere, be sure to blot the fillets dry with paper towels.
For a light crust on the fish, you just need a scant coating of flour. When dredging, shake off any excess.
Test Kitchen Approved
Nutritional Facts
Nutritional Facts
Per serving
Calories: 226
% Daily Value*
Total Fat 15g 23%
Saturated Fat 6g 30%
Cholesterol 74mg 24%
Sodium 777mg 32%
% Daily Value*
Carbs 4g 1%
Fiber 0g 0%
Protein 15g
*Percent Daily Values are based on a 2,000 calorie diet.
