Fish with Lemon and Capers

 Posted by on March 3, 2014 at 7:55 pm  FISH and SEAFOOD  Add comments
Mar 032014


As you probably know, rule #1 in the  preparation of a  tasty fish is the correct cooking time.

Next, various additives and sauces have a significant role in enhancing the fish taste. This recipe is a good proof of my words.

Delicate taste of lemon and capers piquancy make simply fried fish pretty exquisite. Rice, Mediterranean (Israeli) couscous, or young boiled potatoes are excellent side dishes for this aromatic fish. Or just simply serve it with a great and healthy salad for a light meal.

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Fish with Lemon and Capers


4-6 servings


  • 4-6 fish portions (cod, sea bass, tilapia, mahi-mahi, tuna, swordfish)
  • 4-6 thin slices of lemon
  • 1-2 tbsp small capers
  • 25-30 g butter
  • Salt
  • Black pepper
  • 1-2 tbsp olive oil




Pat dry the fish with paper towel.  Sprinkle with salt and black pepper.

In a frying pan heat the olive oil, add the fish and fry for 4-6 minutes. Flip the fish, add the lemon slices and continue to cook until tender and flaky, for 4-6 minutes more, flipping lemon slices ones.

Transfer the fish (only the fish) onto a platter.

Add butter and capers to the lemon slices. Cook for 1 minute.

Pour the sauce over the fish.

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Cook with pleasure!

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