4 rock cod fillets, about 2 lbs.
Flour for dusting fillets
1/2 cup butter, clarified
Juice and zest of 1 lemon
1 1/2 cups chicken broth
2 Tbs. flour
4 oz. capers, drained
Salt and pepper
Preparation:
Salt and pepper fish fillets and dust with flour. Heat non-stick skillet over medium-high heat. Add clarified butter. When butter is hot, add fish fillets and cook for about a minute on each side - or until lightly browned on both sides. Remove from skillet and put in warm plate and cover.
Add flour to skillet and cook until it starts to brown stirring constantly. Add chicken broth gradually while stirring. When sauce thickens, add capers, lemon juice and lemon zest.
Serving Suggestion:
Place fillets on plates and cover with lemon caper sauce. We enjoy herbed basmati rice and steamed broccoli as sides to this delicious meal.
Variation:
This recipe is equally good substituting chicken or veal for the fish.
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