Ingredients
3 Tbs butter, melted
2 Tbs fresh lemon juice
1 1/2 Tbs capers, drained
4 (5-6 oz) fish fillets
1 1/2 tsp olive oil
salt & fresh ground pepper
Preparation
Whisk butter, lemon juice & capers together in a mixing bowl until smooth.
Rinse fish under cold water & pat dry. Brush with oil & season with salt & pepper.
Heat oil in a large skillet over med-high until rippling (but not smoking). Add fish, and cook ~3 minutes; turn & cook ~1 minute longer until white & flaky. Remove from pan. Top with lemon sauce & serve hot.
