• 2½ lbs. catch of the day fish, divided into 5 oz. portions
  • 4 oz. butter
  • ¼ cup all-purpose flour
  • 2 Tbsp. capers
  • 1 Tbsp. lemon juice
  • Parsley, chopped (optional)


  1. Dredge the fish in flour and shake off the excess. Layer on sheet pans lined with parchment paper.
  2. Brown fish on a hot plate and place back onto sheet pans. Note: be careful not to damage the fish when moving. 
  3. In a saucepan, add butter, capers and lemon juice until butter starts turning brown. 
  4. Place fish in the oven and bake until interior temperature reaches 145 degrees F. 
  5. Place on a serving tray and ladle brown butter-caper sauce over the fish. 
  6. Sprinkle with chopped parsley. 

Servings: 8

Recipe courtesy of the chefs at Harvard University as part of our Farm to Campus Recipe Series