Thursday, August 28, 2014

Baked Fish with Lemon Butter & Capers

Let me begin by saying I am lover of all things capers. Lox & cream cheese with capers, chicken piccata, salmon with capers - you name it. This recipe came about, to be honest, because I had exhausted my list of go-tos for the month and I needed something new! I knew I wanted to incorporate fish, because we had been eating chicken for a couple of days (yes, it gets old)... but what was I going to do with it? I wanted something hearty and filling, yet light and airy for a good summer's dinner. I'm a tough cookie to please, I know!

I stumbled upon a chicken recipe that incorporated these same flavors and I was sold! If you like Italian flavor and more importantly, mild fish... this will be one of your new favs!

Baked Fish

1 pound of White Flaky Fish (I typically choose flounder as it holds up the best – Tilapia is a good choice as well)
2 tablespoons Softened Butter
1 tablespoon Spices of Your Choice (I used half pepper and half Trader Joe's '21 Seasoning Salute')

Lemon-Garlic Butter Sauce

3/4 cup Butter
2 Garlic Cloves, crushed or chopped finely
juice of 1 Lemon
1 tablespoon Cream
Freshly Ground Black Pepper
3 tablespoons freshly chopped Parsley

Pre-heat your oven to 400 degrees. Place your fish on a foil-lined baking sheet and brush with the 2 tablespoons of softened butter. Next, generously season with your spices of choice and cover completely with foil.

Place the pan in the oven and allow it to bake for 12-15 minutes before removing the foil and allowing it to bake for another 5 minutes until cooked through.

While the fish is baking, melt the butter, garlic and lemon juice down in a small saucepan. Once it is melted, add the cream and mix well.

Both of your main ingredients are now complete! To plate your dish – serve your fish with a nice dollop of the lemon-garlic butter sauce, a generous sprinkling of capers & a little chopped parsley and pepper to taste. CAUTION: Wait until you sit down at the table to dig in, I know it’s tempting :) I recommend serving it with a rice pilaf and roasted asparagus spears.


  1. Reminds me of a Polish recipe I do with a white wine reduction, chicken broth, lemon and capers sauce. I've done it with chicken and it calls for pork loin, but thanks for the idea using fish! The fish from the dish was delish, said the commish to Trish.

    -Abby's co-worker

  2. I made some pork chops like this this weekend, but also added a white wine reduction. I am going to take the drippings and incorporate cream as you suggest and then cook some fish in it. I'll take your tilapia suggestion. Your help should be able to kick it up 76 notches. BAMCIS!


    Abby's Co-worker

    PS - I'll let you know how it turns out.