If you’re looking for a meal that brings together bright, zesty flavors, velvety texture, and a punch of simple, fresh ingredients, let me introduce you to Fish in Lemon Butter Sauce with Capers & Broccoli. In just 25 minutes, this one-pan wonder transforms a few kitchen staples into something truly special. The creamy, tangy sauce is infused with fresh lemon and capers, soaking right into tender white fish and perfectly cooked broccoli. It’s elegant enough for a dinner party but simple enough for busy weeknights—a reliable dish you’ll find yourself craving again and again.
Ingredients You’ll Need
What I love about Fish in Lemon Butter Sauce with Capers & Broccoli is just how easily you can bring together big flavor using a handful of essentials. Each ingredient has a role to play—whether adding richness, freshness, or a salty pop—so don’t skip a thing!
- Butter: Melted butter is the foundation of our dreamy sauce—use a good, real butter for the most luscious flavor.
- Heavy cream: This adds body and silkiness, so opt for heavy cream over milk; it helps the sauce hold together and stay creamy.
- Mini capers: These little bursts of briny goodness offset the richness of the sauce—you can skip them if you like, but they’re totally worth it!
- Fresh lemon juice: Always juice your lemon fresh, the bright acidity lifts the whole dish in a way bottled stuff just can’t replicate.
- Salt: Just a touch will do, and remember to taste at the end, especially if you use capers, which are naturally salty.
- White fish fillets: Go for your favorite kind—plaice, bream, tilapia, cod—just make sure they’re boneless and fresh for the most tender result.
- Broccoli florets and stems: Broccoli not only soaks up the sauce beautifully but also adds gorgeous color and crunch, balancing the creamy sauce.
- Rice (optional, for serving): If you want to stretch the meal or soak up extra sauce, cooked rice is an easy, perfect pairing.
How to Make Fish in Lemon Butter Sauce with Capers & Broccoli
Step 1: Prep Your Oven and Ingredients
Start by heating your oven to 200 C (390 F), so it’s nice and hot for our quick bake. While it’s heating, grab your skillet or baking dish and prep the broccoli by cutting it into bite-sized florets and peeling/chopping the stems. Double check your fish for any remaining bones and pat the fillets dry for the best texture.
Step 2: Make the Lemon Butter Sauce
In a small saucepan or directly in your skillet (if oven-safe), melt the butter over medium-low heat, then add the heavy cream and whisk until smooth. Take a small bowl and mix the lemon juice with a few spoonfuls of your cream sauce, then gently whisk this back into the rest of the sauce to avoid any curdling. Give it a quick simmer for about a minute, letting the flavors blend beautifully.
Step 3: Add Capers and Season
Remove the sauce from the heat and stir in the mini capers. Take a quick taste and see if your sauce wants any extra salt—since capers bring their own briny punch, you may not need much (or any) more. The sauce should smell bright and inviting.
Step 4: Arrange the Fish and Broccoli
Lay the fish fillets in the bottom of your skillet or baking dish, arranging them so they’re not overlapping too much. Pile the broccoli florets and stems on top, then gently spoon some of the creamy lemon butter sauce over everything so it’s well coated but not drowning. Hold back a little sauce for serving, if you like.
Step 5: Bake and Finish
Pop the whole skillet or dish into the middle of your preheated oven. Depending on the thickness of your fillets, the Fish in Lemon Butter Sauce with Capers & Broccoli will be perfectly cooked in just 10 to 15 minutes. Thinner white fish will flake apart with a fork after 10 minutes, while thicker cuts like cod might need the full 15—just check that it’s opaque and flakes easily.
How to Serve Fish in Lemon Butter Sauce with Capers & Broccoli
Garnishes
For a final flourish, scatter extra capers or a sprinkle of chopped fresh parsley right before serving. If you want it to look extra lovely, add a few thin lemon slices on the side—they bring both color and a hint of extra zing!
Side Dishes
This dish practically begs to be served over fluffy white rice, which happily soaks up every bit of sauce. For a low-carb option, you could use cauliflower rice or even creamy mashed potatoes. A crisp green salad with a sharp vinaigrette is a welcome, refreshing pairing as well.
Creative Ways to Present
Turn Fish in Lemon Butter Sauce with Capers & Broccoli into an elegant dinner party centerpiece by serving it family-style straight from the skillet—the sauce shimmering and inviting. Or, plate each fish fillet individually and nestle the broccoli beside it, drizzling sauce over the top for restaurant-style flair. Add a sprinkle of microgreens or edible flowers for a touch of gourmet presentation if you’re feeling fancy.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers, store them in an airtight container in the fridge for up to two days. The fish may become a bit less silky after chilling, but those flavors continue to meld together and stay delicious for lunch the next day.
Freezing
I don’t recommend freezing Fish in Lemon Butter Sauce with Capers & Broccoli—sadly, creamy sauces and delicate fish don’t hold up to freezing and thawing. The sauce can separate and the fish’s texture can get mushy, so it’s best enjoyed fresh.
Reheating
Gently reheat leftovers in a covered skillet over low heat or pop them in a 300 F oven until warmed through. Avoid microwaving on high power, as this can toughen the fish and split the sauce—patience pays off for that creamy finish!
FAQs
What type of fish works best for Fish in Lemon Butter Sauce with Capers & Broccoli?
Most mild, flaky white fish work beautifully—think plaice, bream, tilapia, or cod. Choose fresh fillets and adjust the baking time based on thickness for the juiciest, most tender result.
Can I make this recipe if I don’t have an oven-safe skillet?
Absolutely! Just prepare the sauce in a regular skillet, then transfer the fish and broccoli to a baking dish, pour the sauce over, and bake as directed. It’s just as tasty made this way.
Do I need to use capers?
Capers add a bright, briny pop that makes the lemon butter sauce sing, but if you don’t have them or aren’t a fan, you can leave them out. Just check your salt levels and add a pinch more if needed.
How do I know when the fish is done?
Your fish is perfectly cooked when it flakes easily with a fork, looks opaque (never translucent), and pulls apart with gentle pressure. Baking times vary, but most fillets are done in 10–15 minutes.
Can I make Fish in Lemon Butter Sauce with Capers & Broccoli dairy free?
The cream and butter are central to the sauce’s rich texture, but you could try using a high-quality dairy-free butter and coconut cream, though the sauce flavor and feel will be a bit different. The lemon and capers will still shine through!
Final Thoughts
I hope you feel inspired to bring Fish in Lemon Butter Sauce with Capers & Broccoli into your own kitchen. This is one of those special recipes that combines comfort, flavor, and ease—truly a dinner you’ll want to make on repeat. Give it a whirl, and don’t be surprised if your friends and family ask for it again and again!
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Fish in Lemon Butter Sauce with Capers & Broccoli Recipe
- Total Time: 25 minutes
- Yield: 2 servings
- Diet: Gluten Free
Description
Make this Fish in Lemon Butter Sauce in just 25 minutes for a flavor packed one pan meal that’s going to be a fast favorite. The fish is cooked all the way in a sauce made from lemon, butter, & capers – that’s how you get maximum flavor.
Ingredients
For the Lemon Butter Sauce:
- 1 tablespoon butter
- ⅔ cup heavy cream
- ¼ cup mini capers
- 1 lemon, juice only
- ¼ teaspoon salt (optional, to taste)
For the Fish and Broccoli:
- ½ lb white fish fillets
- ½ lb broccoli, cut into florets, stem peeled and chopped
To Serve:
- 2 servings rice (optional)
Instructions
- Preheat oven for 200°C/390°F. In a small bowl, mix the lemon juice with a few tablespoons of the cream sauce, then add to the sauce and simmer for 1 minute.
- Remove the pan from the heat and add the capers. Taste test and season with salt as needed.
- Place the fish fillets in the bottom of the pan and place the broccoli on top. Spoon some sauce over the fish & broccoli.
- Cook in the middle of the oven for 10-15 minutes. For thin plaice fillets, 10 minutes is enough, for thicker fish fillets like cod 15 minutes might be needed.
- Serve on its own, or with a side of rice.
Notes
- Heavy cream is best to use to avoid the sauce breaking
- Fish fillets: Most white fish fillets work well for this recipe, for example plaice, bream, tilapia, and cod
- Lemon juice: Fresh lemon juice is the way to go, bottled won’t do
- Mini capers can be skipped – just add a bit of salt instead
- If you don’t have an oven-safe pan, you can make the sauce in a regular skillet and then place the fish and broccoli in a baking dish and pour over the sauce
- Mix the lemon juice with a bit of the sauce before adding, to avoid the sauce breaking
- To find out if the fish is done, poke a fork through it. If it’s flaky, comes apart easily, and white (not translucent) inside, it’s done
- If you don’t like crunchy broccoli, then cut the pieces really small
- This dish is best eaten straight away but you can store leftovers for up to 2 days in an airtight container in the fridge. The texture of the fish will not be as nice though
- This dish does not freeze well
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: North American
Nutrition
- Serving Size: 1 serving
- Calories: 425 kcal
- Sugar: 3g
- Sodium: 1017mg
- Fat: 36g
- Saturated Fat: 22g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 124mg
