A fast and flavorful weeknight dish starring flaky white fish in a lemony caper sauce.
Photo by Iuliia Nedrygailova
Serves 4
1½ pound haddock fillet or other thin white fish (sole, flounder, hake)
Kosher salt
Fresh ground black pepper
1 teaspoon dried oregano
1 teaspoon smoked paprika
½ teaspoon garlic powder
½ cup all-purpose flour, for dredging
3 tablespoons olive oil
3 tablespoons unsalted butter, divided
Juice of 2 lemons
½ cup chicken broth
¼ cup capers, drained
Fresh chopped parsley, for garnish
Thinly sliced lemon wedges, for garnish
In a small bowl, combine salt, pepper, oregano, paprika and garlic powder, and season fish all over. Coat both sides of fish with flour, shaking off excess. In a large cast-iron skillet over medium-high heat, add 3 tablespoons oil and 2 tablespoons butter. Add fish and cook 2–3 minutes on each side until firm and flaky. Transfer to a paper towel-lined platter. Add remaining butter to skillet and lower heat to medium. Add lemon juice, broth and capers and cook briefly. Return fish to pan and spoon sauce over fish. Serve directly from skillet, garnished with parsley and lemon wedges.
___
What’s cooking at SCLiving.coop/food/chefbelinda
Keep cooler in the kitchen with light summer seafood meals—Summer is for spending time outdoors doing fun things—and not toiling over a hot stove. Let these quick and easy recipes help you take advantage of the many joys of summer.