Fancy French Fish

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This isn't really French (maybe it kind of is, who knows?), it's just something I make a lot that is SO easy and delicious and you just have to try it ASAP. Also, if you don't eat fish, start. Seriously. Just do it. It's good for you, and not hard to cook!

Trust me.

Fish with Lemon-Caper Butter Sauce

If you were anxious to find out what was on the plate with the arugula salad I just told you about, don't worry. This is where you find out! I know, you were very concerned.

This recipe has no proportions, this is very much a throw-together sauce!

First, gather up the following:

White fish (talapia is what's going on here, but any white fish that's ½-1 inch thick will be great!)
flour
salt and pepper
olive oil
butter
capers
minced garlic (2-4 cloves, depending on your preference)
white wine
chicken stock
lemon zest and juice (1 whole lemon for every 3 pieces of fish)
minced parsley

Trust me - it's easy! We're going to dredge and cook the fish, then make the sauce in the same pan using the drippings. YUM!

First, preheat your oven to 250F (to keep the fish warm while you make the sauce) and prepare a pan with a rack for the cooked fish. Then, heat a frying pan to medium heat with ½ inch oil in the bottom. Don't let the oil smoke!

Now, sprinkle some flour on a plate the size of at least one of the pieces of fish - no need to get raw fish on the counter!

Drain the fish on paper towels, and salt and pepper the exposed side.

Lovely! Now, using tongs or your fingers, lay the fish SEASONED SIDE DOWN in the flour. Then salt and pepper the second side.

Then flip the fish over so that both sides are floured.

Tap any excess flour off and fry in the oil for about 3 minutes on each side until the flour is golden and the fish is cooked through. Do this in batches if you need to - that's what the warm oven is for! Don't crowd the pan, and add more oil as needed. When all the fish is cooked, keep it warm in the oven while you make the sauce.

How simple and beautiful is that? Mince the parsley and garlic so you have it ready.

Look at this yummy crud!

Now, to the cruddy pan that is hot but not too hot, sprinkle flour LIGHTLY over the leftover oil - 1 scant tablespoon should be enough flour for 4 portions. Stir the flour into the oil for one minute - add more oil if you need to.

Then, zest the lemon right into the pan.

Don't let the lemon zest turn brown like this! I was having a hard time with the camera and my pan was too hot and I'm a mess of a person. Please keep your pan not too hot to avoid this disaster.

Moving on. Stir until the lemon zest is fragrant, then add a big splash of wine (cover the bottom of the pan) and stir it with the flour and lemon zest until it thickens and the flour is dissolved. Then, add a few pats of butter, the juice of half the lemon, and a splash of chicken stock. Stir it until it's the consistency you want.

Once the sauce is nice and bubbly, add the parsley and garlic. This is a little thick (we want a very loose sauce), so I added some more butter and chicken stock. Stir the parsley and garlic in for just 1 minute to BARELY cook it, then taste the sauce. Add more lemon juice or salt and pepper if you need to!

Very last, stir in the capers. I like 1 teaspoon per piece of fish.

And that's it! This sauce should be served immediately, but it's super quick and easy, so when it tastes right TO YOU, spoon it generously over the fish and serve!