How do you use capers? It’s a common question we get asked.
Our Spanish premium capers are hand harvested, and ideal for salads, pizzas, pastas, sauces, oysters and are especially good with fish.
This recipe requires little or no prep work and is ready in 15 mins flat. Just let the butter and capers work their magic.
Ingredients:
- 2 fish fillets
- Salt and coarsely ground black pepper
- 2 tablespoons Oro Bailén Extra Virgin Olive Oil
- 50 g unsalted butter
- 4 sprigs thyme
- 2 cloves garlic peeled, crushed
- 3 tablespoons drained La Sota Capers
Directions:
- Season fish with salt and pepper.
- Heat oil in a large skillet, over medium-high heat until beginning to smoke.
- Cook fish until golden brown, 6–8 minutes.
- Turn and cook until other side of fish is golden brown, about 4 minutes longer.
- Add butter, thyme sprigs, and garlic to pan and cook, tilting pan and spooning butter over fish, until fish is opaque throughout and butter is brown, about 2 minutes.
- Add capers; toss in butter to warm through.
- Divide fish among plates and spoon butter sauce over.