Fish With Citrus Caper Sauce
This citrus-infused fish recipe bursts with bright flavors that will tantalize your taste buds. The succulent fish fillets are cooked to perfection in a zesty sauce made with fresh orange and lemon juice, capers, white wine, and butter. Each bite brings a delightful combination of tangy and savory notes that elevate the dish to a new level of deliciousness. Serve this dish for a dinner that is sure to impress your family and friends.
— Constant Cookbook
Ingredients
- 4 fish fillets of your choice, patted very dry
- salt and pepper
- 1 tablespoon olive oil
- 1 orange
- 1 lemon
- 1 tablespoon capers (drained)
- 1/2 cup white wine
- 2 tablespoons butter
Instructions
- Cut the orange in half. Juice one half of the orange and slice the other half into thin half-moon slices. Repeat with the lemon.
- Season the fish on both sides with salt and pepper. Heat a large skillet over medium heat. Swirl in the olive oil. When hot, add the fish fillets. Once the cooked edge has reach almost halfway up the fillet, flip the fish.
- Add in the wine, orange juice, lemon juice, orange/lemon slices, capers and the butter. Season the sauce with a bit of salt and pepper. When the liquid begins bubbling, turn the heat to medium-low, cover and cook until the fish is cooked through, about 1-2 minutes depending on the thickness of your fillet. Serve immediately.
Cook Time
10M
Prep Time
PT5M
Yield
4
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