Lake Fish Fillet with Brown Butter Capers and Boiled Potatoes
This pan-seared dish pairs white fish fillet with potatoes, butter and capers, drained. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.
Ingredient quantities automatically adjust to your calorie target.
180g white fish fillet (perch or pike-perch)180 kcal
260g potatoes200 kcal
25g butter179 kcal
5g olive oil44 kcal
15g capers, drained3 kcal
15g lemon juice5 kcal
8g fresh parsley, chopped3 kcal
10g rice flour36 kcal
2g salt0 kcal
1g black pepper3 kcal
Cooking instructions
potatoes
Place the potatoes in a small pot, cover with salted water, and boil 15-18 minutes until tender. Drain and keep warm.
white fish fillet (perch or pike-perch)rice floursaltblack pepper
Pat the fish dry and season with salt and pepper. Lightly dust with the rice flour.
white fish fillet (perch or pike-perch)olive oil
Heat the oil in a nonstick skillet over medium-high. Cook the fish 2-4 minutes per side (depending on thickness) until just cooked through; transfer to a warm plate.
butter
Reduce heat to medium. Add butter to the pan and cook until it foams and turns golden with a nutty aroma, 1-2 minutes.
white fish fillet (perch or pike-perch)potatoesbuttercaperslemon juicefresh parsley
Stir in capers and lemon juice. Spoon the brown butter sauce over the fish. Serve with potatoes and chopped parsley.
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