Ingredients:

  • 4 Orange Roughy Fillets (approx. 6 oz or 175g each)
  • Fine Sea Salt and Black Pepper, to taste
  • 2 Tbsp All-Purpose Flour (or Rice Flour)
  • 2 Tbsp Olive Oil (High smoke point)
  • 6 Tbsp Unsalted Butter
  • 2 cloves Garlic, finely minced
  • 2 Tbsp Capers, drained
  • 3 Tbsp Fresh Lemon Juice
  • 1/4 cup Fresh Parsley, chopped

Instructions:

  1. Pat the fillets aggressively dry with paper towels. Excess moisture prevents searing. Generously season all sides of the fillets with salt and pepper. Lightly dust the fillets in the flour, shaking off any excess.
  2. Heat a heavy skillet over medium-high heat until hot. Add 2 Tbsp of olive oil. Place two fillets in the hot pan (cook in batches if necessary). Cook undisturbed for 3 to 4 minutes until a deep golden-brown crust forms.
  3. Gently flip the fish using a fish spatula and reduce the heat slightly to medium. Cook for another 2 to 3 minutes until the fish flakes easily with a fork (internal temperature should be around 145°F or 63°C). Transfer the cooked fish to a warm plate and keep loosely covered.
  4. Wipe the pan clean (or use a separate saucepan). Add the 6 Tbsp of unsalted butter over medium heat. Allow the butter to melt, foam, and then subside. Swirl constantly until the milk solids turn a hazelnut brown (Beurre Noisette) and smell nutty. Immediately take the butter off the heat.
  5. Stir in the minced garlic and capers (the residual heat will soften the garlic). Stir in the lemon juice and half of the chopped parsley. Whisk briefly to combine.
  6. Place the resting fillets on serving plates. Spoon the warm brown butter and caper sauce generously over the top of the fish. Garnish with the remaining fresh parsley and serve immediately.