Fried char with lemon butter and capers
Votes: 1
Time: 30 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 400, total fat 27 G., saturated fats 12 G., proteins 30 G., carbohydrates 13 G., fiber 3 G., cholesterol 83 mg, sodium 671 mg, sugar 3 G.
Calories 400, total fat 27 G., saturated fats 12 G., proteins 30 G., carbohydrates 13 G., fiber 3 G., cholesterol 83 mg, sodium 671 mg, sugar 3 G.
Pan-fried Arctic char fillet is served with tart lemon butter and capers, croutons, and blanched green beans on the side. It's easy to prepare, effortless, and perfect for a light midweek dinner or a festive treat.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 450-600 g Arctic char fillet, cut into 4 pieces
- 70 g unsalted butter, room temperature
- 2 tbsp. capers in brine, drain the brine, finely chop the capers
- 1 tbsp finely chopped fresh parsley
- Finely grated zest and juice of half a lemon + wedges for serving
- 1 cup stale bread, cut into 1 cm pieces (baguette or country bread)
- 1 tbsp. vegetable oil
- 340 g green beans, ends removed
- Lemon wedges, for serving
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Cooking the dish according to the recipe:
- In a bowl, combine 4 tablespoons butter, capers, parsley, lemon zest and juice, 1/2 teaspoon salt, and a pinch of freshly ground black pepper with a spatula; set aside. Bring a medium saucepan of salted water to a boil.
- In a large nonstick skillet, melt the remaining 1 tablespoon butter over medium-high heat. Add the bread pieces, season with salt, and cook, stirring occasionally, until golden brown, about 4 minutes; transfer to a plate.
- Wipe out the skillet, add vegetable oil, and heat over medium-high heat. Sprinkle the fish with salt and pepper on both sides and place it skin-side down in the skillet. Cook until the skin is golden brown and crispy, about 4 minutes.
- Carefully turn over and continue cooking until cooked through, about 1 more minute; transfer to a plate.
- Meanwhile, drop the beans into boiling water and cook until crisp-tender, about 4 minutes. Drain and season with salt and pepper.
- Divide among plates and top with croutons. Add the fish and drizzle with lemon-caper oil; serve with lemon wedges.
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