For the fish:

2 6-ounce meagre fillets

Olive oil

Salt and pepper

Canola oil for the pan

 

For the sauce:

3 tablespoons butter

1 tablespoon lemon juice

1 tablespoon capers

1 tablespoon parsley, chopped

 

Preheat oven to 425°F.

 

Lightly score the skin of the fish. Using a sharp knife, make three or so (depending on size) parallel cuts on a diagonal, about ¼” deep. Heat canola oil in an oven-proof skillet. Drizzle both sides of fish with olive oil and season with salt and pepper. Sauté fish, skin side down, on medium-high heat for about 4 minutes (or until fish easily releases from the pan). Turn the fish over and put the pan in the oven for about 6 minutes (depending on thickness of fish).

 

Once fish is done, transfer fillets to a plate and cover with foil. Pour off the remaining olive oil, then add butter to pan and stir periodically until butter just begins to brown. Add capers and lemon juice to heat through.

 

Spoon butter over the fish, top with parsley. Add a squeeze or two of lemon to taste.

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