Pan-Seared White Fish with Lemon and Capers

Ingredients

• White Fish Fillet (Cod/Tilapia)

  400 g

  $3.40

• Olive oil

  2 tbsp

  $0.20

• Garlic

  2 cloves

  $0.08

• Capers in Brine

  1.5 tbsp

  $0.40

• Lemon

  1

  $0.50

• Parsley

  2 tbsp chopped

  $0.18

• Salt

  1/2 tsp

  $0.00

• Black pepper

  1/4 tsp

  $0.01

Prices are estimates from our ingredient database and vary by market.

Preparation

1. 1

   Pat the white fish fillets thoroughly dry with paper towels and season both sides with salt and black pepper.

2. 2

   Heat olive oil in a skillet over medium-high heat until shimmering.

3. 3

   Add fish fillets and cook undisturbed for 3 to 4 minutes until golden on the bottom, then flip carefully.

4. 4

   Add minced garlic and rinsed capers directly to the pan juices around the fish, cooking for 1 minute.

5. 5

   Squeeze the lemon juice over the fish and pan sauce, letting it bubble vigorously for 2 minutes until the fish flakes easily.

6. 6

   Spoon the zesty pan sauce over the fillets, garnish with fresh parsley, and serve immediately.