Miller’s Wife’s Fish

© Katherine Stetson

A good trick for preparing this dish is to give the brown butter a jump start in a secondary pan and then add it to the fish skillet after the fish has been removed.  This way, the fish remains fresh and hot.

For four servings:

  • 4 fish fillets, 8 ounces each (sole, flounder, catfish, tilapia or your choice)
  • 1 cup all-purpose flour
  • 1 teaspoon sea salt
  • 1 teaspoon finely ground pepper
  • 8 tablespoons unsalted butter, divided
  • 2 tablespoons olive oil
  • 2 tablespoons white wine
  • 2 tablespoons fresh lemon juice
  • ¼ cup chopped fresh flat leaf parsley
  • ¼ cup small capers

In a small skillet melt 6 tablespoons unsalted butter until the curds begin to brown slightly.  Leave butter on the lowest heat setting until needed.

Preheat a large skillet over medium high heat.  Add the olive oil and 2 tablespoons unsalted butter.

Combine the flour, sea salt and pepper in a soup plate and dredge the fish filets.  Shake off any excess flour and arrange the filets in the large skillet.  Turn fish when undersides have browned and continue cooking for 2-3 minutes.  Remove fish to a warm platter and finish the sauce.

Add wine and lemon juice to skillet followed by the prepared brown butter and the capers.  When heated through, pour over fish and sprinkle with the chopped parsley.

Copyright © Katherine Stetson, all rights reserved.