This recipe for fish with green peppercorns and capers is made for everyday cooking with just a little extra flavor. The steps stay clear and simple, so you can easily adapt the dish to what you have on hand.
Pay special attention to balance: something savory, something fresh, and enough texture make all the difference. It’s better to add seasonings step by step and taste as you go.
An ode to simplicity — and flavor
The winning formula of simple cooking? No fuss, just top quality and a subtle blend of flavors. In this recipe, you combine a perfectly pan-fried piece of white fish, soft green peppercorns, briny capers, and a buttery sauce into an elegant dish. With minimal effort, you can create a real eye-catcher for the table.
Ingredients for 4 people
- 4 firm white fish fillets (such as cod or pollock)
- 2 tbsp green peppercorns (from a jar, drained)
- 2 tbsp capers
- 50 g unsalted butter
- 1 tbsp olive oil
- 1 lemon
- Nicolas Vahé French sea salt and freshly ground black pepper
- Fresh parsley, finely chopped
Cooking: step by step
1. Preparation
- Pat the fish fillets dry with kitchen paper.
- Generously sprinkle French sea salt and freshly ground pepper over both sides of the fillets.
- Let the butter and olive oil warm together in a large frying pan.
2. Fry the fish
- Carefully place the fish in the pan and cook over medium heat for about 3–4 minutes per side, until nicely golden and just cooked through.
- Remove the fillets from the pan, cover with foil, and keep warm.
3. The sauce
- Add the green peppercorns and capers to the fat left in the pan.
- Cook briefly (1 minute) and squeeze the lemon juice over it.
- Stir and let it gently simmer for a moment until a fragrant, buttery sauce forms.
4. Serving
- Place the fish on a beautiful platter or plates (extra style points for serving on a wooden cutting board).
- Spoon the sauce generously over the top.
- Finish with fresh parsley and, if desired, a little extra sea salt.
Serve with a fresh twist
Pair this fish with crusty bread, some roasted vegetables, or a fresh potato salad. For the ultimate atmosphere, use stylish plates and accessories from our extensive Nicolas Vahé collection. That way, your dining table becomes the new centerpiece of the season.
Tips for variation
- Other types of fish: Feel free to try this with salmon or halibut for a twist.
- Vegetarian version: Make the sauce and serve it over grilled vegetables or gnocchi.
- Citrus kick: Add some fresh dill and orange zest for extra freshness.
More flavorful products from Nicolas Vahé
Alongside the flavors in this recipe, discover the finest sauces, oils, and spice blends at Nicolas Vahé. Perfect for giving your food moments a twist — or as an original gift for culinary friends!
Summary
Feeling inspired to make this classic? Discover everything you need in our Nicolas Vahé collection and turn your next dinner into something special.
Frequently asked questions (FAQ)
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Can I prepare this dish in advance?
Yes, you can season the fish ahead of time and make the sauce a few hours in advance. Reheat it briefly just before serving. -
Which fish is best for this recipe?
White fish such as cod, pollock, or haddock works perfectly. Choose a firm fillet for the best result. -
How do I store leftover fish?
Store leftovers in an airtight container in the fridge and eat them within 1 day. Reheat briefly and carefully for the best result.
