Pan-Seared Fish with Caper Lemon Dressing

Extra Virgin
  • 5 tbsp Filippo Berio Extra Virgin Olive Oil, divided
  • 4 fish fillets, such as halibut, mahi-mahi or tilapia
  • Kosher salt and freshly ground pepper
  • 1 tbsp capers, drained
  • Juice and zest of 1 lemon
  • 1 tbsp finely chopped fresh chives
  • 1 1/2 tbsp freshly chopped dill
    • Heat 2 tbsp olive oil in large skillet set over medium-high heat. Sprinkle fish fillets with salt and pepper. Place fillets in hot pan; sear on both sides. Lower heat to medium; cover and cook fish for 4 minutes or until fish flakes easily.
    • Meanwhile, in small bowl, combine capers and lemon juice; whisk in remaining olive oil. Whisk in chives, and salt and pepper to taste.
    • Place fish fillets on individual serving plates; top with lemon zest and dill. Whisk dressing; then spoon over each fillet.
    • Recipe provided by Chef Jim Coleman

    Prep Time

    7 min

    Cook Time

    8 min

    Total Time

    15 min






    Dinners & Main Dishes

    Ingredient: Fish & Seafood

    Cooking Method: Sauté / Pan Fry

    World Cuisine: Italian

    Product: Extra Virgin


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