Gluten Free Pan-Fried Flounder with Lemon-Caper Sauce
Jump to RecipeA light and tasty Lemon-Caper Sauce makes any mild-flavored fish pop with flavor! You may use Flounder, Tilapia, Cod, or whatever fish is readily available in your area for this quick & easy recipe, which I adapted from one of Giada De Laurentiis' recipes. This recipe is quickly becoming a family favorite...I hope your friends and family enjoy it as well 🙂
Ingredients
- 4 Fillets Any Mild-Flavored Fish I have used Flounder and Tilapia
- 2 Tablespoons Olive Oil Divided
- 4 Tablespoons Unsalted Butter, Room Temp You may use salted butter instead of adding the optional 1/4 teaspoon butter
- ⅓ Cup Gluten Free All-Purpose Flour
- ¼ Cup Capers Rinsed and drained
- 1 Clove Garlic, chopped
- ½ Cup Chicken Stock
- ¼ Cup Lemon Juice Fresh or bottled
- ½ teaspoon Chili Pepper Paste I use Gourmet Garden, found in the Produce section
- ½ teaspoon Oregano Dried or 1 teaspoon fresh
- 1-2 Tablespoons Italian Parsley, Chopped Fresh
- ¼ teaspoon Salt Optional
Instructions
- Gather the ingredients.
- Rinse fish fillets and pat dry with paper towels. Set aside near cooktop.
- In a large, non-stick frying pan add 1 Tablespoon Olive Oil and 1 Tablespoon Butter. Heat over medium to medium-high heat.
- Place the flour (and salt, if using) in a shallow bowl, large enough to hold the flour and to drag the fish fillets through. I set up a little "work station" to make things easier - please see photo.
- Once the butter has fully melted, dredge 2 of the fish fillets through the flour, fully coating both sides, and gently shake off any excess flour. Then place the fish into the frying pan and cook over Medium heat for 2-3 minutes on the first side (until edges begin to turn brown). Gently flip the fish over using a large spatula and cooking spoon. Cook for another 30-45 seconds.
- Remove the 2 cooked fish fillets to a plate, while you repeat this process with the other 2 fillets...adding 1 Tablespoon Olive Oil and 1 Tablespoon Butter, etc.
- When all 4 fillets are finished cooking and removed from the pan, add the capers and the garlic to the skillet. Continue cooking over Medium heat for about 30 seconds.
- Next, add the Chicken Stock and Lemon Juice, stirring well. Cook over Low heat for about 2 minutes or until mixture has reduced slightly.
- Add the remaining 2 Tablespoons of Butter, the Chili Pepper Paste and Oregano, mixing well. Heat for 1 minute.
- Plate each Fish Fillet and spoon the sauce over the fillets and sprinkle with the Parsley.
- Serve with your favorite vegetable and side...Enjoy!