Here is a really simple, but very tasty, recipe for fish fillets. You could use any white fish. I used cod here, but halibut would work well and so would catfish, grouper, haddock, pollock and others. I’ve also made this same recipe using peel and deveined shrimp. The fish is served here with brown rice-quinoa pilaf.
- 2 Tbsp olive oil
- 4 skinless cod fillets, thawed if frozen and patted very dry
- 2 Tbsp all-purpose flour
- 1 Tbsp Old Bay Seasoning
- Juice from 1 lemon
- 1/4 cup capers, drained
- 3 Tbsp unsalted butter
- 3 cloves garlic, peeled and lightly mashed
- Minced fresh flat-leaf parsley leaves, for serving
- Sprinkle the cod fillets evenly with the Old Bay Seasoning and then the flour, on both sides.
- Heat the oil in a large nonstick skillet over medium heat until shimmering. Add the cod fillets to the pan and cook until golden-brown and cooked through, about 2-3 minutes per side, depending upon thickness. Remove to a plate and cover with foil to keep warm.
- Return the pan to heat and add the lemon juice. When it begins to simmer or boil, add the capers, butter, and garlic and swirl over the heat until the butter is completely melted and fragrant, about 1 minute.
- Discard the garlic. Spoon the sauce over the fish, sprinkle with the parsley, and serve immediately.
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Originally trained as an anthropologist, Ted Scheffler is a seasoned food, wine & travel writer based in Utah. He loves cooking, skiing, and spends an inordinate amount of time tending to his ever-growing herd of guitars and amplifiers.