Fish in Lemon Butter Sauce with Capers & Broccoli
Make this Fish in Lemon Butter Sauce in
just 25 minutes
for a flavor packed
one pan meal
that's going to be a
. The fish is
cooked all the way in a sauce
lemon, butter, white wine & capers
- that's how you get
Cast-iron skillet or other oven safe frying pan or skillet OR a frying pan or skillet and a baking dish
Measuring cups (metric or imperial)*
according to taste, only if needed
white fish filets
cut in florets, stem peeled and chopped
Preheat oven for 200 C/390 F.
Melt the butter in an oven safe frying pan or skillet over medium-high heat, then pour in the wine and bring to a boil. Simmer for 2 minutes.
Add cream and simmer for 2 minutes.
Add lemon juice and simmer for 1 minute.
Remove the pan from the heat and add the capers. Taste test and season with salt as needed.
Place the fish filets in the bottom of the pan and place the broccoli on top. Spoon some sauce over the fish & broccoli.
Cook in the middle of the oven for 10-15 minutes. For thin plaice filets, 10 minutes is enough, for thicker fish filets like cod 15 minutes might be needed.
Serve on its own, or with a side of rice.
Ingredient notes & substitutions
can be swapped for
cooking cream, half and half
or a mix of
heavy cream and milk
a kind you enjoy drinking
, and serve a glass with dinner for the perfect pairing. I recommend
as it goes perfectly with the other flavors.
: Most white fish fillets work well for this recipe, for example
plaice, bream, tilapia
: Fresh lemon juice is the way to go,
bottled won't do
- just add a bit of salt instead
Tips & tricks
If you don't have an oven safe pan
you can make the sauce in a regular skillet and then place the fish and broccoli in a baking dish and pour over the sauce
Add the lemon juice after the cream
to minimize the risk of the sauce breaking.
To find out if the fish is done
, poke a fork through it. If it's flaky, comes apart easily, and white (not translucent) inside, it's done.
This dish is best eaten straight away
but you can store leftovers for up to 2 days in an airtight container in the fridge. The texture of the fish will not be as nice though.
This dish does not freeze well
A recipe from alwaysusebutter.com