Fish with butter and caper sauce


My daily life as a working mother does not often allow me to spend much time in the kitchen. During the week, I have to make quick meals to respect the kids’ rhythms. However, I put a lot of importance on the fact that our meals are diversified and good. Sometimes we have the feeling that we are always cooking the same thing when all it takes is a little something to make a change. This fish is pan-fried, but its little butter and caper sauce makes a difference. I prepared hazelnut butter, but melted butter will do for those who don’t want to venture that far. The hazelnut touch gives a little extra something.

Poisson sauce au beurre et aux câpres


A simple sauce can make all the difference!
Course: Fish
Keyword: Browned butter, Capers, Fish, Lemon
Portions 4 people
Prep Time: 10 minutes
Cooking time: 15 minutes
Print Recipe


  • 4 nets of white fish
  • 50 g of butter
  • 3 tablespoon of capers
  • 1/2 lemon juice and zest
  • fresh parsley chopped
  • olive oil
  • salt & pepper to taste


  • In a frying pan, heat a drizzle of olive oil.
  • Fry the fish until it is cooked, about 10 minutes.
  • In the meantime, put the butter in a saucepan, heat gently and let it cook to obtain hazelnut butter (the butter will gradually change colour and give off a characteristic hazelnut smell).
    Be careful not to overheat your butter, otherwise, it will burn.
  • Once the butter is nutty, add the lemon juice and zest, then the capers.
  • Coat the cooked fish with the sauce and sprinkle it with fresh parsley.
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