Pan-seared Fish with Creamy Leeks & Caper Butter

• celkový čas: 17 minutes

Ingredience

Crispy skin, buttery sauce, bold flavor — all in one honest plate.)

This dish takes simple fish and gives it depth: crispy skin, flaky meat, creamy leeks full of flavor, and a salty punch from a warm caper butter spooned on top. It’s real, rustic, and bold — no garnish needed.

Ingredients (serves 2):

For the fish:

2 white fish fillets (like cod, branzino, or snapper)

Salt & black pepper

1 tbsp olive oil

1 tbsp butter

For the creamy leeks:

1 large leek, white and light green parts thinly sliced

1 tbsp butter

¼ cup cream or crème fraîche

Salt to taste

Optional: splash of white wine or lemon juice

For the caper butter:

2 tbsp butter

1 tbsp capers, rinsed

1 small garlic clove, minced

Zest of ½ lemon

Pokyny

Cook the fish:

Pat fillets dry. Season with salt and pepper. Heat olive oil in a skillet over medium-high. Place fish skin-side down and don’t touch it for 3–4 minutes. Flip, add butter, and spoon it over. Cook until just done.

Make creamy leeks:

In another pan, melt butter and add leeks. Cook on low until soft (10–15 min). Add cream and a pinch of salt. Let simmer until thick. Optional: deglaze with a splash of white wine or lemon juice.

Make caper butter:

Melt butter in a small pan. Add garlic, then capers and lemon zest. Sizzle for 1–2 min.

Assemble:

Spoon creamy leeks onto a plate. Place fish on top, then spoon warm caper butter over everything. Let it be messy.

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