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Pan-seared orange roughy fillet with lemon-caper sauce on a plate

Pan-Seared Orange Roughy with Lemon-Caper Sauce

This pan-seared orange roughy with lemon-caper sauce features a light and clean taste, making it a delightful crowd-pleaser for family dinners. The bright lemon sauce combined with the bursts of flavor from the capers makes this dish a favorite.
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Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Seafood
Calories: 300
Ingredients Method Notes

Ingredients
  

Fish and Seasoning
  • 4 fillets orange roughy fillets, about 4 to 6 oz each
  • Salt and black pepper, to taste
Cooking Ingredients
  • 2 tablespoons olive oil
  • 2 tablespoons butter Divided into two parts
  • 1 clove garlic, minced
  • 1/3 cup dry white wine or low-sodium chicken broth
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon lemon zest
  • 2 tablespoons capers, drained
  • 1 tablespoon chopped fresh parsley

Method
 

Preparation
  1. Pat the fillets dry with paper towels. Season both sides with salt and pepper.
Cooking the Fish
  1. Heat olive oil in a large skillet over medium-high heat until hot.
  2. Add the fillets, skin side up if they have skin, and cook without moving for 2 to 3 minutes, until the bottom is golden.
  3. Gently flip the fillets and add 1 tablespoon butter. Cook 1 to 2 more minutes, until the fish flakes with a fork. Remove fish to a warm plate.
Making the Sauce
  1. Lower the heat to medium. Add the remaining butter to the pan. Stir in the garlic and cook for 30 seconds, do not let it burn.
  2. Pour in the white wine or broth and scrape any browned bits from the pan. Let it simmer for 1 minute to reduce slightly.
  3. Add lemon juice, lemon zest, and capers. Stir and let the sauce warm for 30 seconds. Taste and add a little more salt or pepper if needed.
Serving
  1. Spoon the sauce over the fillets and sprinkle with parsley. Serve right away.

Notes

Pat the fish dry for a good sear. Use a hot pan but not smoking. Do not overcook the orange roughy. Warm the plate before serving to keep the fish hot. Taste the sauce before serving; add a touch more lemon if desired.