Fish In Lemon Caper Sauce

A classic French preparation that will please seafood lovers. Chef Rakhee Vaswani deconstructs this recipe and breaks into simple steps that can be easily replicated at home.
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Cooking Time

10-15 Min

Meal Type


Preparation Time

20 Min




  • For Fish In Lemon Caper Sauce
  • 2 tsp Olive oil
  • 1 tbsp chopped garlic
  • 4 to 5 sliced yellow zucchinis
  • 5 to 6 sliced yellow
  • green and red bell peppers
  • 3 sliced baby carrots
  • 3 asparagus
  • 4 to 5 cherry tomatoes
  • salt to taste
  • crushed black pepper to taste
  • 1 tsp mixed herbs
  • For the Fish
  • 2 tsp Olive oil
  • 2 pomfrets
  • salt for seasoning
  • Crushed black pepper for seasoning
  • crushed black pepper to taste
  • salt to taste
  • For Lemon Caper Sauce
  • 2 tsp Olive oil
  • 1 tbsp chopped garlic
  • cup white wine
  • 1 tsp capers
  • Stock as required
  • 1 tsp chilli flakes
  • 1 tsp seasoning
  • 2 to 3 tbsp butter chilled
  • 1 tbsp lemon juice


  1. 1

    Take the Pomfrets in a plate and season with salt and pepper.
  2. 2

    Heat olive oil in a pan and add finely chopped garlic sliced zucchinis, sliced bell peppers, sliced baby carrots, asparagus, cherry tomatoes, salt, crushed black pepper and mixed herbs, toss them well.
  3. 3

    For the sauce, heat olive oil in a pan, add finely chopped garlic white wine, capers, stock, chilli flakes and seasoning, add chilled butter to emulsify the sauce and then the lemon juice.
  4. 4

    Mix well and the let the sauce become thick.
  5. 5

    To fry the fish, heat olive oil in a different pan.
  6. 6

    Place the Pomfrets and add crushed black pepper and salt.
  7. 7

    Cook until they are a light golden colour.
  8. 8

    Arrange the fried veggies on a serving plate along with the pomfrets, drizzle some sauce.
  9. 9

    Garnish with balsamic glaze and a sprig of parsley.
  10. 10

    Serve hot.

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