White Fish with Lemon, Capers, Mustard, and Parsley Recipe

Staff Writer
White Fish with Lemon, Capers, Mustard, and Parsley Recipe
White Fish with Lemon, Capers, Mustard, and Parsley Recipe
Ashley Fahr

This is definitely a recipe for the lemon lovers among you. Whiting is a fish that is cultivated in the Atlantic, but you can substitute it with any other flaky white fish, such as hake or cod. This fish would be great served with  boiled baby potatoes, mashed celeriac, or sautéed or braised vegetables such as leeks, broccoli, or mushrooms.

Deliver Ingredients


  • 1 tablespoon or less of olive oil
  • 2 whiting fillets (about 8-10 ounces)
  • 1 tablespoon butter
  • 1 tablespoon capers, dried
  • Juice of ½ lemon, the remaining half cut into thin triangles, following the lemon's natural pith
  • 1 tablespoon Dijon mustard
  • 2 tablespoons chopped fresh parsley
  • Salt and pepper, to taste


Pour some olive oil onto a paper towel, and rub it all over a medium to large skillet (big enough to hold both fillets). Heat the skillet over medium heat and add the fish. Cover with the lid until cooked through, about 8 minutes. Remove from heat.

Meanwhile, make the yummy sauce: In a small skillet, heat the butter over medium-low heat. Add the capers, lemon juice and triangles, mustard, and 1 tablespoon parsley. Stir to combine and season to taste with salt and pepper. Add more of any ingredient you would like until you are happy with the taste.

Place the fish on a plate and serve, topping it with the sauce, and additional chopped parsley.

Fish Shopping Tip

A fresh fish should not smell fishy nor have milky, opaque eyes; it should have bright red gills, firm flesh, and a tight anal cavity.

Fish Cooking Tip

Whole fish should be stored upright in ice in the refrigerator.

Fish Wine Pairing

Most white wines (especially albariño) and rosé with most fish dishes. Muscadet, sancerre, or New Zealand sauvignon blanc with cold fish dishes; chardonnay, pinot gris/grigio, or pinot blanc with grilled or roasted fish; sauvignon blanc or gewürztraminer with baked fish; grüner veltliner with fish pâté; vintage or non-vintage champagne or sparkling wine with light fish dishes; fino or manzanilla with small fried fish; junmai, junmai-ginjo, or junmai-daiginjo with teriyaki fish.