Go Back
+ servings
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.