Flaky, Juicy, Buttery Fish in Minutes, EVERY TIME! | Chef Jean-Pierre

By Chef Jean-Pierre · 15 min

Ingredients

Instructions

1. Dry the fish very thoroughly, patting both sides with paper towels, since moisture will steam the skin.
2. Salt both sides, with a bit more on the skin side.
3. Heat the pan to about 300°F (150°C) over medium to medium-high heat and add clarified butter.
4. Place the fish skin-side down and press it for the first few seconds to stop it curling.
5. Once the skin is golden and sizzling, baste the top with hot butter every 30-60 seconds.
6. From about 3 minutes, check the internal temperature in the thickest part. Remove the fish at 114°F (46°C), never letting it go above 120°F (49°C).
7. When the skin is golden and crisp and the fish is nearing 114°F, flip it and cook the flesh side briefly. Baste the top with butter and lower the heat slightly.
8. Zest the lemon and segment it, removing all the white pith.
9. Remove the fish. Pour off the clarified butter, return the pan to medium-low heat and melt the whole unsalted butter. Stir in the capers, optional caper brine, lemon juice, zest, segments, a pinch of salt, cracked black pepper and parsley.
10. Spoon the warm sauce over and around the fillets and serve.

Summarized from Chef Jean-Pierre's video. Watch it for the details.

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