Crispy Skinned White Fishwith Lemon‑Capers Sauce

Fish

1. 1

   Pat the fish fillets dry, season both sides with salt and pepper, and let them rest in the fridge while you prepare the sides.

Sides

2. 2

   Boil the baby potatoes until tender, then set aside.

3. 3

   Add a pinch of black pepper to the boiling water with the potatoes (visible in the video).

4. 4

   Blanch the green beans for 1 minute, shock in ice water, drain, and toss with minced garlic, lemon juice, and olive oil.

5. 5

   Pan‑sear: Heat a large skillet over high heat until scorching hot. Add a little oil if needed, then place the fish skin‑side down. Weigh the fillet down with a press or a spatula to keep it flat and cook until the skin is crisp and the fish is about 90 % done, about 4–5 minutes.

6. 6

   Flip the fillet and cook the flesh side for an additional 1 minute, then remove the fish and keep warm.

Sauce

7. 7

   In the same pan used for the fish, melt butter over medium heat.

8. 8

   Lower the heat and stir in lemon juice, black pepper specks (visible in the pan), capers, chopped parsley, and chives; cook briefly until the sauce is glossy and glass‑like.

Serve

9. 9

   Plate the fish with the boiled potatoes and green beans, drizzle the lemon‑capers sauce over the fish, and enjoy.