Lemon Butter Sauce for Fish
Classic Sauce with Capers
Classic French beurre blanc sauce: melted butter with lemon juice and capers. Ready in 2 minutes, pairs well with any white fish, especially cod and halibut.
Ingredients
Instructions
Preparation
Melt the butter in a small saucepan over medium heat.
Remove from heat.
Whisk in the lemon juice (and capers, if using).
Season with salt and pepper to taste.
Drizzle the warm sauce over the finished fish immediately before serving.
Be sure to remove the butter from the heat before adding the lemon juice — this prevents the sauce from breaking and keeps it smooth.
Capers add a subtle salty note and texture — a classic accompaniment to white fish.
Can be substituted with finely chopped pickles.
Cod, halibut, sea bass — any white fish works well.
Also pairs beautifully with asparagus and broccoli.