The Kitchen · Sauces
Lemon Caper Sauce
From The Kitchen
This is the little pan sauce that makes a plain fish fillet or chicken cutlet taste like a restaurant plate. Briny, bright, and ready in five minutes.
Scale
Ingredients
- 3 tablespoons extra virgin olive oil (or 2 tablespoons butter plus 1 oil)
- 1 small garlic clove, minced
- 2 tablespoons capers, drained
- 3 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 2 tablespoons chopped fresh parsley
- Sea salt and freshly ground black pepper
Method
- Warm the oil in a small pan over medium heat. Add the garlic and cook 30 seconds, until fragrant.
- Add the capers and cook 1 minute, letting them sizzle.
- Pour in the lemon juice and zest and simmer 1 minute.
- Off the heat, stir in the parsley and season with salt and pepper. Spoon over fish or chicken right away.
Storage: Best made fresh. Keeps 3 days refrigerated — rewarm gently before serving.
Serve it with
- Swordfish, cod or any white fish
- Chicken cutlets
- Salmon
- Roasted or steamed vegetables
Gina's tip
Spoon it over any white fish or chicken cutlet the second it comes off the heat, while everything is still hot.
Coach's Note
Sauces like this are why cooking at home never has to feel plain. Five minutes turns dinner into something you're proud of.
I hope this recipe finds a place in your kitchen as it has in mine. Enjoy!
— Gina