Summary of "FANTASTIC Fish Fillet"

Fast pan‑fried fish fillets with caper‑parsley lemon brown‑butter sauce

Note: The sauce works with any fish and also pairs well with chicken.

Frying pan or heavy skillet (able to get hot and hold heat)
Tongs or spatula, spoon for sauce, chopping knife, plate
Prep steps:
- Pat fillets lightly dry (do not wash).
- Lightly dust both sides with flour; season with black pepper.
- Heat oil in the pan until it shimmers and starts to separate from the centre (hot/high heat).

Lightly dust fillets in plain flour (not completely coated) — position one with skin side up and the other opposite for a visual cue.
Heat a thin layer of oil in the pan until shimmering.
Place fillets in the hot oil skin side down. Hold them down in the centre so the skin makes full contact with the pan. Keep the pan fairly hot.
- Let it sizzle and allow the skin to crisp. Don’t move the fillets until the skin is nicely golden.
When the outside is nicely golden and the skin is crispy, flip the fillets.
- Total cooking is very quick — about 3 minutes maximum for thin fillets.
- Turn the heat off immediately after flipping; the residual heat in the pan will finish the cooking.
Remove fillets to a plate and arrange (crisscross for presentation).
Make the sauce in the same pan:
- Remove most of the oil, leaving the browned flour bits.
- Add about 25–30 g butter; swirl and heat until the butter changes colour to brown butter (beurre noisette). Watch for browning and for the sizzling to subside.
- Important: wait for the butter to brown; do not add capers or parsley yet.
- When the butter is brown, add about a teaspoon of capers plus some caper brine.
- Add a big squeeze of lemon juice.
- Add chopped parsley — you’ll hear it sizzle briefly.
Spoon the caper‑parsley brown‑butter sauce over the fillets and serve.

Do not wash the fillets; pat them lightly dry only.
Use only a light dusting of flour — it protects the fish and helps make the skin crisp.
Thin fillets cook rapidly (≈3 minutes total). Avoid overcooking by turning off the heat after flipping so residual heat finishes the cook.
Hold the fillet down when initially placing it so the skin crisps evenly.
Let the butter brown fully before adding capers and parsley; adding them too early prevents proper browning.
If you don’t like fish skin you can remove it after cooking; the flour dusting helps it crisp nicely.

Place fillets crisscross on the plate.
Squeeze lemon over the fish and spoon the brown‑butter, caper and parsley sauce around/over the fillets.
The sauce also works well with chicken.