Ingredients:

  • 4 Orange Roughy fillets (approx. 6 oz / 170g each)
  • 1 tbsp avocado oil
  • 0.5 tsp fine sea salt
  • 0.25 tsp freshly cracked black pepper
  • 0.5 tsp smoked paprika
  • 4 tbsp unsalted butter, cold and cubed
  • 3 cloves garlic, minced
  • 2 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 1 tbsp fresh Italian parsley, chopped
  • 1 tsp capers, drained

Instructions:

  1. Remove fillets from the refrigerator 10 minutes before cooking. Use paper towels to pat every inch of the fillets until they are completely dry to ensure a proper sear.
  2. Season both sides of the fillets generously with salt, black pepper, and smoked paprika.
  3. Heat a heavy-bottomed skillet over medium-high heat. Add avocado oil and wait until it is shimmering and just beginning to wisp smoke.
  4. Lay the fillets into the pan away from you. Press down lightly with a fish spatula for 5 seconds to ensure even contact. Sear undisturbed for 3 minutes until a golden-brown crust forms.
  5. Carefully flip the fillets. Add the minced garlic to the pan spaces for 30 seconds until fragrant. Reduce heat to low.
  6. Add lemon juice and capers. Immediately whisk in the cold, cubed butter one piece at a time to create a stable, creamy emulsion. Spoon the sauce over the fish for the final 2 minutes of cooking.
  7. Garnish with lemon zest and fresh parsley before serving immediately.