Pan-Roasted Fish with Fried Capers
Ingredients
- 2 tbsp. salt-packed or brined capers
- 2 tbsp. olive oil, plus more for frying
- 1 clove garlic, crushed
- 4 striped bass fillets or other meaty white fish like cod or halibut
- Sea salt and freshly ground pepper, to taste
- 1 lemon, cut into wedges
Instructions
- Pre-heat the oven to 400°F.
- Soak the salt-packed capers in water for 10 minutes; drain and rinse; thoroughly pat dry; if using brined capers, drain and pat dry.
- Pour 1/2-inch olive oil into a small saucepan and place over medium-high heat.
- When the oil is hot enough to toast a bread crumb in 30 seconds, add the capers; be careful as the oil may sputter.
- Fry until the capers fluff up and begin to brown on the edges; 30 to 60 seconds.
- Pour the remaining 2 tablespoons oil in a large non-stick sauté pan.
- Place over medium-high heat; add the garlic clove.
- Season the fish with salt and pepper.
- When the garlic bubbles on the edges, remove from pan and discard.
- Lay the fish in the pan, skin side down.
- Sauté until browned on the bottom: 4 to 5 minutes.
- Place the pan in the oven and roast until the fish is just cooked through; 5 to 8 minutes.
- Set a fillet on each of 4 plates; sprinkle the fried capers over the fillets and serve with wedges of lemon.
Notes
If available, use a cast iron skillet to reduce the smell while frying fish.