Pan‑fried Loup de Mer with Lemon and Capers
Crispy pan‑fried loup de mer served with fresh lemon zest, capers, and a creamy saffron sauce. Try this and other recipes from Spoonsparrow!
Ingredients
- 4 loup de mer fillets (ready to cook)
- 8 fresh kaffir lime leaves
- 2 untreated lemons
- 1 jar capers
- 4 tbsp butter
- 200 ml heavy cream
- saffron strands
- 0.5 bunch Parsley
- Salt
- ground pepper
Instructions
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1.
Wash and pat the fish dry. Wash the lime leaves, pat them dry, cut lengthwise in half; wash the lemons, grate the zest into a bowl, separate the lemon slices. Score the skin of each fillet with a sharp knife 8 times across and slightly diagonally.
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2.
Fill the fillets with half the lemon slices and some capers, brush with butter, season with salt and pepper. Place the fish and remaining lemon slices in a greased baking dish lined with lime leaves and bake at 160 °C (fan) for about 30 minutes. Carefully lift the fish from the dish, keep warm on a plate in an oven set to ~120 °C.
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3.
Pour the liquid through a sieve into a saucepan, press out excess. Wash, dry, and chop the parsley. Warm the stock, add capers, cream, saffron, grated lemon zest, and remaining butter; do not boil! Spoon the sauce onto pre‑heated plates or serving bowls, sprinkle with parsley, place the fish on top, brush with sauce, garnish with parsley, and serve.
