Ingredients
Scale
4 fish fillets (such as cod, tilapia, or sole)
1/2 cup all-purpose flour
Salt and pepper to taste
4 tablespoons unsalted butter
1 tablespoon olive oil
1/2 cup chicken broth
1 lemon, juiced
2 tablespoons capers, drained
2 tablespoons fresh parsley, chopped
Lemon slices, for garnish
Instructions
- Season both sides of the fish fillets with salt and pepper, then dredge in flour, shaking off any excess.
- In a large skillet, melt 2 tablespoons of butter with olive oil over medium-high heat.
- Add fish to the skillet and cook for about 4 minutes on each side, or until golden brown and cooked through. Remove fish from skillet and set aside.
- In the same skillet, add chicken broth and lemon juice. Bring to a simmer, scraping up any browned bits from the pan.
- Stir in capers and remaining butter until the butter is melted and the sauce has slightly thickened.
- Return the fish to the skillet, spooning the sauce over the fillets. Cook for another minute to heat through.
- Garnish with fresh parsley and lemon slices before serving.