Quick and Easy Lemon Caper White Fish
February 22nd, 2021Clean, Zesty, Bright and on the Table in Minutes
Classical flavors, easy preparation and healthiness make up the seafood trifecta we love. Which is why love this white fish recipe by our teammate and Member Experience Specialist Casey Ahn-O'Connor! She's shared a clean and zesty way to have lunch or dinner on the table in minutes.
A firm white fish like yelloweye rockfish, lingcod, or Pacific halibut would be a great choice for this quick recipe, as these fillets will hold together nicely when seared, but are flaky enough to integrate into the pasta.
Quick and Easy Lemon Caper White Fish
By Wild Alaskan Company
Prep time
5 minutes
Cook Time
5 minutes
Total time
10 minutes
Yield
2 servings
Ingredients
- 2 (6 oz.) portions yelloweye rockfish or Pacific cod, halved (cut into 4 pieces total)
- Salt and pepper to taste
- High-heat cooking oil
- 1 tablespoon lemon juice (about half a lemon)
- 1 tablespoon caper brine
- 1 tablespoon capers
- 1 teaspoon Italian parsley, finely chopped
- A small sprinkling of red pepper flakes
- ½ cup of already cooked angel hair pasta (or spinach — whatever you have in the fridge on which to lay your cod!).
Instructions
1. Pat the fillets dry with a paper towel or a clean kitchen towel. Season with salt and pepper.
2. Heat skillet to a medium-high heat, then add a tablespoon of oil. When oil is shimmering (sizzling hot), carefully add fillets to pan. Allow fish to sear for 2 to 3 minutes.
3. Lower heat to medium, flip fillets, then carefully add lemon juice, caper brine, capers, parsely, and chili flakes to the skillet. Cook for another two minutes, then mix in angel hair pasta or vegetables of choice. Make sure to dress thoroughly with all the liquid in the pan.
4. When pasta has cooked through or when vegetables are just crisp-tender, transfer contents of skillet to a serving plate. Enjoy immediately.
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have a certain medical condition. The FDA recommends an internal temperature of 145°F for cooked fish.
