fish with lemon caper cream sauce


This is one of the easiest and tastiest ways to do up a nice mild white fish, like Cod or Mahi. Even people that don’t care for fish will enjoy it. It’s the sauce. Sometimes, with the right sauce- you can even make a shoe taste good. It’s like how ketchup fixes things. Condiments are magic. 😉

Now, it looks and sounds all fancy-pants… but I included step by step pics, so that you know what your pan should look like. It is butter based- so remember, not too hot. Otherwise your butter will burn, and burnt butter is best in other sauces. Not this one.

Now, before you begin: – have all your ingredients handy- you don’t want to leave this sauce unattended.

I started with some cod. I had some in the freezer, and …well… that’s what I used. But- you can make this with shrimp, also. Mmm.

I seasoned it with salt and pepper.Now, melt 2 tbs butter in a nonstick skillet. Add your fish and cook 3-4 minutes each side. Over medium-high heat.

Once the fish is done, remove it from the pan.

As pictured:

1) add 1 TBS flour

2) whisk well

3) add  a splash of dry white wine (appx 5 TBS )

4) sauce will begin to thicken as it cooks

5) add 1/3 c half and half, more or less to thin the sauce

6) stir in the juice of 1/2 lemon, 2 TBS capers,  1 TBS scallions 1 tsp salt

Garnish with fresh chives.

Recipe: fish with lemon caper cream sauce


  1. 1 mild fish filet, such as cod or mahi
  2. 2 tbs butter
  3. salt/pepper
  4. 1 tbs flour
  5. 5 tbs dry white wine
  6. 2 tbs capers
  7. 1 tbs chopped scallions
  8. 1/3 cup half and half or cream
  9. salt,pepper
  10. juice of 1/2 lemon


  1. In a nonstick skillet, over med-high heat, melt butter, add fish that has been seasoned with salt and pepper. Cook for 3-4 minutes per side, remove from pan.
  2. Reduce heat to medium. Whisk in 1 tbs flour, whisk to remove lumps.
  3. Add wine, and stir until thickens.
  4. Add half and half , adjusting to thin the sauce.
  5. Remove from heat and add lemon juice, capers, scallions and salt to taste.
  6. Pour over fish and garnish with fresh chives

Cooking time (duration): 20

Number of servings (yield): 2

Microformatting by hRecipe.



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  1. Love your instructional pics for the sauce. May I suggest your fish cooking instructions include cooking time based on fish thickness? I offer a 10 minute cooking rule per inch of fish thickness (total cooking time). Just a thought. You can guest post on my blog anytime lady.

  2. Thank you. I have been looking for a recipe like this to use with salmon. One of my favorite restaurants used a sauce like this on salmon. YUM! They have since gone out of business. They, however used fresh dill in their sauce. I might try sauteing shallots to add to this sauce, maybe after the fish is cooked & before adding flour & cream.

  3. 0MG! I have tried SO many Lemon Caper Cream Sauces and could never get it right. Thank you Village Cook. Awesome period!

  4. This sauce had good instructions and was easy to prepare, did not curdle (mixing acid lemon with milk can be tricky), and was very tasty on pacific sole.

  5. Absolutely love this recipe for the sauce – it was so easy to follow and turned out beautifully. I served it with skate wing and added a squirt of sundred tomato paste – my guests said it was a restaurant quality dish. Tonight I am serving it with flounder. I will certainly be using your receive suggestions in the future.

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