🐟 Seared White Fish with Creamy Herb & Caper Sauce
(Golden. Bright. A fish dish with real texture, honest plating, and serious flavor.)
This fish doesn’t need a garnish. Just seared fillets, flaky and golden, coated in a bold sauce made with cream, lemon, herbs, and salty capers. It’s rustic. A little messy. A lot delicious.
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📝 Ingredients (serves 2):
For the fish: • 2 white fish fillets (like cod, haddock, or tilapia) • Salt & black pepper • 1 tbsp olive oil • 1 tbsp butter
For the creamy herb & caper sauce: • ½ cup heavy cream • 1 garlic clove, minced • 1 tbsp capers, rinsed and chopped • 1 tsp Dijon mustard • 1 tbsp lemon juice • Zest of ½ lemon • 2 tbsp fresh herbs (parsley, dill, or chives), chopped • Salt & pepper to taste
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🔥 Instructions: 1. Sear the fish: Pat fillets dry and season with salt and pepper. Sear in hot olive oil and butter until golden and flaky (about 3–4 minutes per side, depending on thickness). Remove and set aside. 2. Make the sauce: In the same pan, add garlic and sauté 30 seconds. Stir in cream, mustard, capers, lemon juice, zest, and herbs. Simmer until slightly thickened (2–3 min). Season to taste. 3. Serve it real: Spoon sauce over fish. Let it drip. Let the herbs scatter. Rustic plating only.
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