Ingredients:

  • 4 (6 oz) orange roughy fillets, thawed completely
  • 1.5 tsp sea salt
  • 1 tsp freshly cracked black pepper
  • 2 tbsp grapeseed oil
  • 4 tbsp unsalted butter, chilled and cubed
  • 1 large lemon, zested and juiced
  • 2 garlic cloves, paper-thin slices
  • 1 tbsp fresh parsley, finely chopped
  • 1 tsp capers

Instructions:

  1. Sprinkle 1.5 tsp sea salt and 1 tsp black pepper over both sides of the fillets.
  2. Use paper towels to press firmly on the fish until the surface is completely dry, matte, and tacky.
  3. Heat 2 tbsp grapeseed oil in a large skillet over medium-high heat until it shimmers and just begins to wisps with smoke.
  4. Place fillets in the pan, laying them away from you to avoid oil splatters. Cook for 3 to 4 minutes without moving them until the edges are opaque and the bottom is a deep golden brown.
  5. Carefully flip the fillets and cook for another 2 minutes.
  6. Lower heat to medium. Sauté garlic slices in the residual oil for 30 seconds. Pour in lemon juice and scrape the bottom of the pan to release the fond.
  7. Turn off the heat and whisk in cold butter cubes one by one until a thick, opaque emulsion forms. Stir in parsley and capers, then pour over the fish.