Sautéed Fish with Brown Butter Caper Sauce
Ingredients
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
Instructions
- 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.