That’s it, my friends! A flaky, perfectly cooked fish with a buttery, citrusy sauce and a gorgeous crispy skin, all finished with a tangy caper-lemon butter. It’ll make you feel like you’re sitting at a fine bistro. Don’t be afraid of fish anymore—it’s simple, fast, and oh-so-satisfying. Until next time, bon appétit!
RECIPE LINK: https://chefjeanpierre.com/recipes/how-to-cook-fish/
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VIDEOS LINKS:
Clarified Butter: https://www.youtube.com/watch?v=C8ReU5s4i0k
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Comments
I like the lemon fairly firm. means it will store well for long period
I’m salivating! Can’t wait to try this! I just ordered a spice grater but now I’m going to have to get a food weight!🤦🏻
Yummo‼️😀👍🏼👏👏👏🐡
Where do you get your fish? Finding fresh fish is the hardest part of having fish for dinner.
Thumbs up. You obviously know what you are doing. Professional chef that you are.
If you ask me, butter & fish is a bad combo. Use olive oil instead. Compared those 2 on few ocassions, olive oil with fish is way tastier.
Piccata, but a little simpler. Luvin it!
France uses the metric system – oui ? System Internationale ? SI units so centimetres please
Is Ghee a suitable substitute for clarified butter?
Looks absolutely delicious. I will have to try this. Was some lake erie walleye
This looks so delicious and easy to make. I wish I could get fresh fish where I live but can't. It's frozen. Going to make it and just make sure the fish is very dry when I cook it.
I'm not a lover of fish, but you might have just converted me. Love your channel. Can't wait for Mondays.
Salt will bring out moisture doesn’t? Can someone explain me that! Pls and thx
Was this always the intro? Fire who ever thought this was at all except able. Keep it simple. Keep it original. This ain't it. Love you. Have a good time😊
That IS the perfect piece of fish! I'm salivating!
Copper River Chinook salmon, also known as King Salmon, season has begun in the Pacific Northwest and Alaska! We wait all year along the Columbia River for this excellent salmon. The very best!
And this sauce? This is the perfect sauce for such a piece of fish, and I cannot wait to do this with it.
Thank you Chef! Piece o'cake! I love capers, too. Piquant and deeeelicious effects in that lovely butter sauce. A bit of limoncello and I'm done! 😊😎❤️👍
Thankfully the rich butter sauce stops me hahaha because I could eat fresh fish this way for far too long! 😅 I hope you're enjoying the first days of summer! My favorite chef of all time, right here. You have taught me real Stuff! 😊 stuff that's so effective and useful. And you've made me smile when I was gripped with fears of losing someone, and kept me grounded via your light touch and clearly kind soul. So thanks again! You, good sir, rock. 🥰
from lunch time today, glad I checked in. Never got so close to production, fun! Dont 4get 2 really dry that fish 1st.
Perfect! The leftover sauce would go on a small mound of spaghetti as a side.
I went right out & bought some fish & I’m excited to try your technique
That lemon and butter……oh my….I am so hungry….thanks 😋
Thank you, Chef JP , for another great video.👍
I have watched this channel for quite a while now and I picked up a hint that you may not be feeling 100%, but you delivered 110% regardless. I hope I am wrong on you not feeling well! Awesome recipe as usual.
Dear Chef, I once had a cold dish of pickled mackerel salad (plat du jour) in a tiny restaurant on my only trip to France. I couldn’t believe how delicious it was. I would love to learn your version. Thanks from Tasmania.
That looks superb! I love capers but, sadly, my husband doesn’t. I might just make some sauce for me 😊
All that butter is disgusting. It is not necessary and simply laziness on the part of the cook.