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Broiled Fish With Buttery Caper Sauce

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“Being raised in the Pacific Northwest we had access to every fish you can imagine. My sister (fabulous cook) learned early on that KISS is the best rule when serving fish! The sauce is light, yet full of flavor.”

Ingredients Nutrition

  • 4 (6 ounce) boneless fish fillets, your choice
  • 14 teaspoon salt
  • 12 teaspoon pepper
  • 4 tablespoons unsalted butter
  • 2 teaspoons balsamic vinegar, use the good stuff
  • 1 12 teaspoons capers, rinsed and drained
  • 1 tablespoon fresh parsley, minced


  1. Preheat broiler.
  2. Line baking sheets with fillets.
  3. Broil 6-inches from heat, about 3 -5 minutes total for thin fillets, about 10 minutes total for fish about 1-inch thick.
  4. Season with salt and pepper.
  5. Meanwhile, in small saucepan, melt the butter over low heat.
  6. Add vinegar and capers. Heat through.
  7. Remove from the heat. Stir in the parsley.
  8. Plate the fish.
  9. Spoon a little sauce over each fillet.

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