Pan-Fried Fish with Lemon Caper Sauce




Prep Time


Cook Time

This elegant dish pairs pan-fried fish fillets with tangy lemon and salty capers.


  • 4 skinless, boneless white fish fillets
  • ¼ cup flour
  • 1 teaspoon paprika
  • ½ teaspoon garlic salt
  • ¼ teaspoon ground black pepper
  • A pinch of cayenne pepper
  • 2 tablespoons cooking oil
  • 1 cup cream
  • ½ cup grated parmesan
  • 1 tablespoon capers
  • Finely grated zest and juice of 1 lemon
  • Dill sprigs, to garnish

  • Preheat oven to 180°C (160°C fan bake).
  • To prepare the fish, combine the flour, paprika, garlic salt, pepper and cayenne in a shallow bowl. Add the fish and turn to coat.
  • Heat the oil in a large, ovenproof pan over a medium heat. Sear the fish on both sides.
  • Stir in the cream, parmesan, capers and lemon zest and juice.
  • Place the pan in the oven for 3–6 minutes, depending on the thickness of the fillets, until the fish is just cooked through.
  • Serve the fish on top of the sauce, garnished with dill.