Pan-Seared White Fish with Browned Butter, Capers, and Onions

Firm white fish is pan-seared crisp, then glossed in browned butter with sweet onions, briny capers, and dill. It echoes dawn on the IJ in Silver Scales Before First Beer, when Amsterdam’s fortune smelled of North Sea scales and rye.

Serves 4

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Ingredients

• 1.5 lbs firm white fish fillets
• 6 tbsp cultured butter
• 1 large yellow onion
• 3 tbsp capers
• 1/4 cup fresh dill
• 4 slices rye bread
• 2 tbsp whole grain mustard
• 1 lemon
• 2 tbsp vegetable oil

Instructions

1. 1Pat the white fish fillets very dry and season with salt and pepper.
2. 2Slice the onion into thin half-moons and chop the dill.
3. 3Heat the vegetable oil in a large skillet over medium-high heat, add the fish, and pan-sear 3-4 minutes per side until golden and cooked through.
4. 4Transfer the cooked fish to a plate, reduce heat to medium, and add the cultured butter to the same pan.
5. 5Cook the butter until it foams and turns nutty brown, then add the sliced onion and capers, stirring 2 minutes until onion softens.
6. 6Return the fish to the pan to warm briefly, squeeze over lemon juice, and sprinkle with fresh dill.
7. 7Serve immediately with toasted rye bread spread with whole grain mustard on the side.