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Show 18.07
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(serves 4)

4  six-ounce Black Cod fillets
Sea salt and freshly ground pepper
½ cup flour
7 tablespoons unsalted butter
1 tablespoon lemon juice
3 tablespoons capers
1 tablespoon parsley, finely chopped

Season the fish with salt and pepper, then dredge the fillets in the flour, patting off any excess.  Heat 3 tablespoons of butter in a sauté pan over medium-high heat.  Sauté the fillets for approximately 3 to 4 minutes on each side, depending on their thickness.  The fish should be deep golden in color and firm to the touch.  Remove the fillets to heated plates, and sprinkle each with lemon juice and parsley.  Discard the butter in the sauté pan, wiping out the pan.  Then, melt the remaining 4 tablespoons of butter over high heat.  Stir in the capers, and spoon the butter sauce over the fish.  Serve immediately.

Gene Gerrard
Community Cook