Ingredients
- 4 fish fillets
- 1/2 cup of lemon juice
- 1/2 cup of capers, rinsed
- 1/2 cup of fresh dill, chopped (plus extra for garnish)
- 1 teaspoon onion powder
- 2 cubes (about 1/2 cup) of unsalted butter
- Fresh dill for garnish
- Salt, to taste
- Black pepper, to taste
- 2 tablespoons of olive oil or another cooking oil for frying the fish
Directions
For the Fish:
- Heat 2 tablespoons of oil in a large frying pan over medium-high heat.
- Season the fish fillets with salt and pepper to taste.
- Once the oil is hot, add the fish fillets to the pan.
- Cook for about 5 minutes on each side, or until the fish is golden and flakes easily with a fork. The exact time may vary depending on the thickness of the fillets.
- Remove the fish from the pan and set it aside on a warm plate.
For the Lemon Butter Sauce:
- In a saucepan over medium heat, melt the butter cubes.
- Stir in the lemon juice and onion powder. Season with a pinch of salt and black pepper.
- Whisk the mixture well until the sauce is smooth and fully combined.
- Add the capers and dill, stirring them into the sauce, and allow it to simmer for 1-2 minutes. The sauce should thicken slightly.
- Taste the sauce and adjust seasoning if necessary.
To Serve:
- Plate the cooked fish fillets.
- Pour the lemon butter sauce over the fillets while the sauce is still warm.
- Garnish with additional fresh dill.
- Serve immediately, while hot.
Enjoy your meal accompanied by a side of vegetables, over a bed of rice, or with a serving of mashed potatoes for a complete dish