Ingredients:

  • 4 fillets Orange Roughy, skinless (approx. 6 oz / 170 g each)
  • 1 teaspoon Fine Sea Salt
  • ½ teaspoon Freshly Ground Black Pepper
  • 2 tablespoons All-Purpose Flour (optional)
  • 2 tablespoons High-Heat Cooking Oil (e.g., grapeseed or canola)
  • 1 tablespoon Unsalted Butter
  • 1 large Shallot, finely minced
  • ½ cup Dry White Wine (or low-sodium stock)
  • 2 tablespoons Fresh Lemon Juice
  • 1 teaspoon Lemon Zest, finely grated
  • 2 tablespoons Capers, drained and rinsed
  • 6 tablespoons Unsalted Butter, chilled and cut into 1-inch cubes
  • ¼ cup Fresh Parsley, chopped

Instructions:

  1. Pat the Orange Roughy fillets aggressively dry using paper towels. Season evenly on both sides with salt and pepper. Optionally, lightly dust the flesh side of the fillets with all-purpose flour and shake off any excess.
  2. Heat the skillet over medium-high heat with cooking oil until shimmering. Gently place the seasoned fillets into the hot oil and sear undisturbed for 3 to 4 minutes until deeply golden brown. Add 1 tablespoon of butter, flip the fillets, and reduce heat slightly. Cook for another 2 to 3 minutes, basting the fish with the melted butter/oil mixture until the fish flakes easily (145°F / 63°C internal temperature). Remove immediately to a warm plate to rest while preparing the sauce.
  3. In a small saucepan, sauté the minced shallot in a drizzle of oil over medium heat until translucent (about 2 minutes). Pour in the white wine (or stock), bring to a simmer, and reduce until only 1–2 tablespoons of liquid remain. Remove from heat.
  4. Stir in the lemon juice, lemon zest, and drained capers. Begin whisking vigorously, adding the chilled butter cubes one at a time, ensuring each cube melts and thickens the sauce into a smooth emulsion before adding the next. Do not allow the sauce to boil. Once all butter is incorporated, stir in the fresh parsley. Taste and adjust seasoning.
  5. Place the rested Orange Roughy fillets onto serving plates. Spoon the warm Lemon-Caper Butter Sauce generously over the fish and serve immediately.