Fish Fillets in Caper Sauce, Roman Style

1. 1

   Pat the fillets dry with paper towels.

2. 2

   This step is very important in order to saute the fillets properly.

3. 3

   Place a large piece of waxed paper on your work surface and measure the flour onto it.

4. 4

   Sprinkle with the pepper, then spread the flour out.

5. 5

   In a large skillet, melt the butter with the oil over medium heat.

6. 6

   Meanwhile, lightly dredge the fillets in the flour.

7. 7

   Dredging must be done at the last minute to assure a crisp coating.

8. 8

   When the butter foam has subsided, slip the fillets into the skillet.

9. 9

   Saute over medium to medium-high heat until lightly golden, about 1 minute on each side depending on the thickness of the fillets, turning them only once.

10. 10

    Transfer to a heated platter and reduce the heat to medium-low.

11. 11

    Add the capers and wine.

12. 12

    Stir to scrape up any browned bits from the bottom of the pan.

13. 13

    Cook until the alcohol has evaporated, about 2 minutes.

14. 14

    Stir in the parsley and salt.

15. 15

    Remove the pan from the heat and pour the sauce over the fish.

16. 16

    Serve immediately,

* Per serving · 4 servings · Values may vary.

No additional tips available.