Baked Fish with Lemon Butter & Capers

Let me begin by saying I am lover of all things capers. Lox & cream cheese with capers, chicken piccata, salmon with capers - you name it. This recipe came about, to be honest, because I had exhausted my list of go-tos for the month and I needed something new! I knew I wanted to incorporate fish, because we had been eating chicken for a couple of days (yes, it gets old)... but what was I going to do with it? I wanted something hearty and filling, yet light and airy for a good summer's dinner. I'm a tough cookie to please, I know!

I stumbled upon a chicken recipe that incorporated these same flavors and I was sold! If you like Italian flavor and more importantly, mild fish... this will be one of your new favs!

Baked Fish

1 pound of White Flaky Fish (I typically choose flounder as it holds up the best – Tilapia is a good choice as well)
2 tablespoons Softened Butter
1 tablespoon Spices of Your Choice (I used half pepper and half Trader Joe's '21 Seasoning Salute')

Lemon-Garlic Butter Sauce

3/4 cup Butter
2 Garlic Cloves, crushed or chopped finely
juice of 1 Lemon
1 tablespoon Cream
Freshly Ground Black Pepper
3 tablespoons freshly chopped Parsley

Pre-heat your oven to 400 degrees. Place your fish on a foil-lined baking sheet and brush with the 2 tablespoons of softened butter. Next, generously season with your spices of choice and cover completely with foil.

Place the pan in the oven and allow it to bake for 12-15 minutes before removing the foil and allowing it to bake for another 5 minutes until cooked through.

While the fish is baking, melt the butter, garlic and lemon juice down in a small saucepan. Once it is melted, add the cream and mix well.

Both of your main ingredients are now complete! To plate your dish – serve your fish with a nice dollop of the lemon-garlic butter sauce, a generous sprinkling of capers & a little chopped parsley and pepper to taste. CAUTION: Wait until you sit down at the table to dig in, I know it’s tempting :) I recommend serving it with a rice pilaf and roasted asparagus spears.