Crispy Skin Pan-Seared Fish with Lemon Caper Butter Sauce

Steps

1. 1
   Pat the fish fillet completely dry with paper towels—removing all surface moisture is key to getting crispy skin.
2. 2
   Season both sides of the fish with salt, being a bit more generous on the skin side.
3. 3
   Heat clarified butter in a pan over medium-high heat until it reaches roughly 300°F (about 150°C).
4. 4
   Place the fish skin-side down in the pan. For the first few seconds, gently press it down (or use a weight) to prevent the skin from curling.
5. 5
   Let the skin side sear undisturbed until golden and crisp, occasionally nudging it slightly for even coloring, but mostly leaving it alone.
6. 6
   While the fish cooks, prepare lemon segments: trim both ends of the lemon, peel away the skin and white pith, then cut along the membranes to release clean segments, removing any seeds.
7. 7
   Check the fish, lower the heat slightly, then flip it to cook the other side, gently shaking the pan for even cooking.
8. 8
   Continue basting the fish with the hot butter in the pan to help it cook evenly and add flavor.
9. 9
   Use a thermometer to check the internal temperature of the fish, aiming for about 120°F (roughly 48°C) to avoid overcooking.
10. 10
    Discard the excess clarified butter, then add whole butter to the pan and continue basting the fish.
11. 11
    Add capers, a splash of caper brine, fresh lemon juice, salt, and cracked pepper to build the sauce.
12. 12
    Stir in chopped parsley and the reserved lemon segments and zest, then bring the sauce to a gentle simmer to meld the flavors and keep everything warm.
13. 13
    Turn off the heat and stir in a bit more butter for a richer, glossier sauce, keeping in mind the fish will continue to cook a few more degrees after being removed from heat.
14. 14
    Spoon the sauce around the plate, place the fish on top (skin side up or down, your choice), spoon more sauce over it, and garnish with fresh parsley and a few lemon segments before serving.