Fish Fillets with Lemon Caper Sauce

An easy, healthy weeknight supper - 15 minutes start to finish!  I usually serve it as pictured, alongside couscous with tomatoes and basil (cook couscous in chicken broth, add fresh tomatoes, finely chopped basil, and grated parm while hot and before serving).  WARNING: DO NOT FEED COUSCOUS TO TODDLERS IMMEDIATELY AFTER CLEANING YOUR FLOORS.

With regard to fish choices, I follow the Monterrey Bay Aquarium's Seafood Guide and use Cod, Rockfish, Halibut, or Tilapia.  Any will work, although we prefer fresh-caught rockfish or Halibut.


Fish Fillets with Lemon Caper Sauce


Ingredients

• 1-2 T olive oil
• White fish fillets, approximately 4 oz per person
• Salt and pepper
• 2 whole lemons, zested and juiced
• 3 T butter
• 1/4 cup capers

Method


1) In non-stick or well-seasoned pan over medium-high heat, add oil and heat.  (Get your couscous in the boiling water now)

2) Salt and pepper fish fillets on both sides.

3) Add fish fillets and cook approximately 3 minutes or until a good crust forms.  DO NOT TURN until your three minutes is up, to avoid sticking.

4) Turn and cook on the other side for another 3 minutes.

5) Remove fish from pan and set aside, covered in foil to stay warm.

6) Pour lemon juice into pan and scrape up any browned bits.  Add butter and stir until melted.  Add capers and stir.  Pour sauce over fish and serve immediately.