This recipe is pretty classic, sometimes known as Picatta, it works really well with a variety of fish. This is a great way to use John Dory, Sole, Plaice, Flounder, or even Tilapia. It's easy and flavorful and comes together all in one pan. Perfect for any night of the week!
Pan Roasted Flat Fish with Caper Butter Sauce
4 6-8oz Flat Fish Fillets (Fluke, Sole, Tilapia, etc)
1/4 cup Shallot, minced
1/4 cup Capers
1/2 Stick of Butter
1/2 Cup Flour
2 Tablespoons White Wine or White Wine Vingear
2 Tabelspoons Chopped Fresh Tarragon
2 Tablespoons Olive Oil
Salt & Pepper to Taste
Add flour to a baking dish and season with salt and pepper to taste. Lightly dredge the fish fillets in the flour to create a light dusting on the fillets. Shake off any excess flour
Add olive oil to a pan over medium-high heat. Sear the fish fillets for 2-3 minutes per side or until just cooked through and lightly golden. Reserve until needed.
Add the minced shallot to pan and cook until they begin to soften, about 1-2 min. Add a touch more oil if the pan is too dry.
Add the capers and white wine or white wine vinegar and cook until the wine is almost completely reduced, approximately 1 min.
Turn the heat off and add the butter. Gently melt using the risidual heat and stir to emulsify the sauce. Add the fresh tarragon.
Serve the fish with a nice side salad or roasted vegetable and drizzle with the sauce.