In our family, Fish Fillets in a Lemon-Caper Sauce has been a constant favorite. It was so in my youth when we lived in the projects, and it is so today. It is a singular dish for us. Note that this dish can also be prepared with fish steaks. Whatever one you use, it’s an easy recipe, and it goes great our favorite side dish, rice and noodles. That doesn’t mean you can’t have it with couscous or any other combination, or just by itself with a good loaf of bread.

As to the fish fillets, you can use whatever you prefer or have on hand. This time around we did it with rockfish. But any good variety will do be it cod, haddock, perch, tilapia, snapper, catfish, etc. You won’t be disappointed. So, liven that dinner tonight with this old time favorite. It won’t disappoint.

And added note: among the ingredients, the recipe calls for salt and pepper. Capers are salty as it is. So be judicious with the salt. When we made it, we omitted the salt, and it came out just find.

FISH FILLETS IN LEMON CAPER SAUCE

Ingredients:

4 fish fillets of your choice (about 6 oz. each)
¼cup flour, or more as needed
Salt and ground black pepper to taste
¼teaspoon oregano
¼ teaspoon coriander
2 tablespoons butter
2 tablespoons olive oil
2 tablespoons lemon juice
2 tablespoons capers

Directions: 

1. Combine the flour, salt and pepper. Coat the fish in the seasoned flour, shaking off the excess flour. Heat the butter to foaming over medium-high heat in a heavy pan or skillet.
2. Cook over medium heat on both side for 2-3 minutes until fish is firm, flaky and slightly browned, about 2-3 minutes. (do not overcook).
3. Add the lemon juice and capers. Heat for a minute more  and serve.
Yield: 4 servings.