Ingredients:

  • 4 orange roughy fillets (6 oz / 170 g each)
  • 2 tbsp olive oil
  • 1 tbsp unsalted butter
  • 1/2 tsp kosher salt
  • 1/4 tsp cracked black pepper
  • 4 tbsp unsalted butter
  • 1 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 2 cloves garlic, minced
  • 1 tbsp capers, drained
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Pat each fillet completely dry with paper towels.
  2. Season both sides of the fillets with 1/2 tsp kosher salt and 1/4 tsp cracked black pepper immediately before cooking.
  3. Heat 2 tbsp olive oil and 1 tbsp butter in a 12-inch cast iron or stainless steel skillet over medium-high heat until the butter foams and just begins to sizzle.
  4. Place the fillets in the pan. Press down lightly with a fish spatula for 5 seconds. Sear 3–4 minutes per side without moving them, until a mahogany-colored crust forms and the fish flakes easily with a fork and reaches 145°F / 63°C inside.
  5. Transfer the fish to a warm plate.
  6. In the same pan over medium heat, add 4 tbsp butter. Whisk constantly as it melts and begins to foam.
  7. When the foam subsides, small brown specks form and a nutty aroma develops, immediately stir in the minced garlic and drained capers. Cook for 30 seconds.
  8. Remove the pan from the heat. Stir in 1 tbsp lemon juice, 1 tsp lemon zest and 1 tbsp parsley.
  9. Spoon the lemon brown butter sauce over the fish fillets and serve warm.