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Fish Meunière with Capers

Fish Meunière with Capers prepared dish

Fish meunière with capers is a classic french dish featuring lightly pan-fried fish fillets, finished with a rich butter sauce and a sprinkle of capers. This elegant preparation enhances the delicate flavors of the fish while adding a delightful tang. Serve it alongside a fresh salad or steamed vegetables for a complete meal!

This recipe is french style, dinner, scaled for 4 servings, with 15 min prep and 10 min cook.

Prep: 15 min · Cook: 10 min · Total: 25 min · Serves: 4

Quick cooking notes

  • Core ingredients include white fish fillets, black pepper, fresh lemon juice, salt.
  • Follow all 8 steps in order for the intended texture and doneness.
  • Ingredient quantities listed below are for 4 servings.

Ingredients

  • 600 g white fish fillets (skinless)
  • 1 tsp black pepper (to taste)
  • 2 tbsp fresh lemon juice
  • 1 tsp salt (to taste)
  • 6 tbsp unsalted butter (divided)
  • 2 tbsp fresh parsley (chopped)
  • 2 tbsp capers (drained)
  • 1 cup all-purpose flour (for dredging)

Instructions

  1. Season the fish fillets with salt and black pepper on both sides.
  2. Dredge each fillet in all-purpose flour, shaking off any excess.
  3. In a large skillet, melt 4 tablespoons of butter over medium heat.
  4. Add the fish fillets to the skillet and cook for about 3-4 minutes on each side, or until golden brown and cooked through.
  5. Remove the fish from the skillet and keep warm on a plate.
  6. In the same skillet, add the remaining 2 tablespoons of butter and the capers, cooking for about 1 minute until the butter is melted and the capers are heated through.
  7. Stir in the lemon juice and remove the skillet from heat.
  8. Pour the caper butter sauce over the fish fillets and garnish with chopped parsley before serving.

Nutrition (per serving)

  • Calories: 350
  • Protein: 30 g
  • Fat: 20 g
  • Carbohydrates: 18 g
  • Fiber: 1 g
  • Sodium: 800 mg

Nutrition values are estimates based on stored ingredient totals and serving size.

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