Recipe: Cod, Haddock or White Fish in Light Sauce of Butter, Lemon & Capers

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Until I started traveling to France I had a fear of cooking fish. I learned to conquer my fear studying various French techniques and by eating fish all over France. Another benefit to traveling was learning and tasting my way through many dishes called “Fish à la __” (fill in the blank). Once you learn a few of these “à la xxx” your fish dishes will be worthy of an oh la la!
As we know, eating fish a couple of times a week is good for you and the best part is that fish is fast. This week, like the last couple of weeks, we will stay in Grenoble and fix Cabillaud à la grenobloise.
In France when you see “à la grenobloise” on the menu, you will be served fish with a light sauce of capers, lemon and butter; sometimes croûtons will be added. Recently I’ve seen “Raie à la grenobloise” on many menus. In classic French cooking the fish is usually lightly floured. I’ve skipped that step and just lightly sauté the fish in some olive oil.
INGREDIENTS:
2 lbs. cod or other firm white fish (I made it with haddock which was quite good!)
1 TBSP olive oil
2 TBSP unsalted butter
2 TBSP capers, drained
1 TBSP lemon juice
sea salt
freshly ground black pepper
TO SERVE: Lemon wedges
PREPARATION:
- Heat the oil in a skillet. Add the fish, skin side down.
- Season with sea salt and pepper. Cook for about 2 minutes on each side.
- Remove the fish from the pan and cover to keep warm.
- Add the butter and capers to the pan and cook for about 1 minute.
- Remove the skillet from the heat and stir in the lemon juice.
TO SERVE:
Place the fish pieces on the plates and drizzle with the caper sauce. Serve with lemon wedges.
Et voilà!
Debra Fioritto contributes delicious French recipes to BonjourParis—follow her at: @DebraFioritto on Twitter, Fabulous French Food, Julia’s Paris & Provence and Tour de Forks Uncommon Epicurean Adventures.
PHOTO CREDIT
Photo by ©Debra Fioritto
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