Sautéed Fish with Brown Butter Caper Sauce

Lot’s of butter! Great with any light-fleshed fish. Pair this with a full bodied white wine, like Michael David Winery Incognito  Add toasted ciabatta bread and a side salad and you have the makings of a wonderful evening.

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5 from 1 vote

Sautéed Fish with Brown Butter Caper Sauce



  • 6 tablespoons butter
  • 2 tablespoons capers rinsed and drained
  • 2 teaspoons freshly squeezed lemon juice
  • Kosher salt and freshly ground black pepper
  • 1 1/2 pounds fish fillets
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons butter
  • 1/2 pound arugula or baby spinach rinsed and patted dry


  • To prepare sauce, heat butter in a skillet over medium heat. Stir frequently until foam subsides and butter is a light brown color, but not burnt, about 4 – 5 minutes. Remove from heat, transfer to a bowl and stir in capers, lemon juice and salt and pepper to taste.
  • Season fish with salt and pepper. Wipe out pan with a paper towel. Heat butter (not butter sauce!) over medium heat and sauté fish until lightly browned on both sides. For each serving, place a small mound of arugula on plates, place fish on arugula and spoon butter sauce over.


  1. Valerie Belton on May 4, 2022 at 4:53 pm

    5 stars
    Very good used Trader’s Joe’s jarred brown butter to save time, bagged arugula added Trader’s Joe’s pittie baby peas.

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