Description
Crispy-crusted fish fillets with a buttery, lemony, caper-studded sauce that tastes like you ordered it at an Italian restaurant. Easier than it looks and ready in 30 minutes.
Ingredients
4 5-6 oz fish fillets (sole, flounder or similar)
2 eggs
1/3 cup Italian seasoned breadcrumbs
3 tablespoons grated Parmesan cheese
1/4 cup all purpose flour
1/2 teaspoon sea salt
1/4 teaspoon black pepper
3 tablespoons olive oil (enough to coat bottom of skillet)
5 tablespoons butter (4 tablespoons for sauce, plus 1 tablespoon mixed with 1/2 teaspoon AP flour for beurre manie)
1/3 cup white wine
1/4 cup vegetable stock
2 tablespoons capers
1 lemon, thinly sliced
2 tablespoons flat leaf parsley, diced
Instructions
- Dry fish fillets with paper towels. Season on both sides with salt and pepper.
- Set up your dredging station. Add 1/4 cup all-purpose flour in a shallow dish. In a second dish, beat two eggs well. In the third dish, mix 1/3 cup Italian seasoned breadcrumbs and 3 tablespoons grated Parmesan cheese.
- Coat each fillet lightly in the flour. Gently shake off any excess before dipping into the beaten eggs, then into the breadcrumb and Parmesan mixture, ensuring the cheese and breadcrumbs thoroughly coat both sides of the delicate fish fillet.
- Heat olive oil in a large skillet over medium-high heat. (I used stainless steel in the photos, but non-stick is the most forgiving option for beginners. Cast iron works great too if you want an extra-crispy crust.) Add the breaded fish fillets, but don't overcrowd the skillet. (You will likely need to pan sear the fish in two batches.) Leave the fish on the first side for 3-4 minutes, until the fillet is almost cooked through. This will give you a beautiful golden brown crust of breadcrumbs and Parmesan on the presentation side. Carefully flip the fillets and cook for another minute, just until the fish has a firm texture and is cooked through. Transfer to a plate and tent with foil until ready to serve.
- Wipe out skillet from any crumbs and most of the oil, then return to the burner over medium heat. Add 1 tablespoon of butter, 3-4 lemon slices, and wine to the pan. Bring to a boil and cook until the mixture reduces by about 1/3. Add the veggie broth and capers, cooking for another 2 minutes to reduce. Add the remaining 3 tablespoons of butter along with the butter-flour mixture (beurre manie) and whisk into the pan juices until the butter melts and the sauce thickens, 2-3 more minutes. Remove from heat and add diced parsley.
- Pour sauce over crispy fish fillets. Garnish with lemon slices and more parsley.
Notes
- Flounder and sole are generally fairly thin fillets, so monitor the heat and the fish closely as you cook to ensure they don't overcook.
- Substitute haddock, grouper, or any flaky white fish fillet for flounder or sole, if needed.
- For thicker fish fillets like cod, add a few minutes of cooking time to each side to ensure the fish is cooked through.
- Prep Time: 15
- Cook Time: 15
- Category: Easy Recipes
- Method: Stove Top
- Cuisine: Italian