That’s it, my friends! A flaky, perfectly cooked fish with a buttery, citrusy sauce and a gorgeous crispy skin, all finished with a tangy caper-lemon butter. It’ll make you feel like you’re sitting at a fine bistro. Don’t be afraid of fish anymore—it’s simple, fast, and oh-so-satisfying. Until next time, bon appétit!
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Flaky, Juicy, Buttery Fish in Minutes, EVERY TIME! | Chef Jean-Pierre
21 Comments
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You make it look so easy Chef! Going to try again next week with some fresh catch off NC coast! Love the outtakes, funny to see how patient everyone is before they dig in!
Love this!
Boouuudahhhh…
I never get enough of you, you are always superb🌷🌹🌺
Chef, I followed your instructions. I hope as closely as possible, but in this is a problem for me routinely the skin was not crispy. What am I doing wrong? It wasn’t a thick red snapper like yours. It was more of a fillet. Maybe I put too much clarified butter in it?
I love your channel! and I love your food!
I'd like to see you prepare a London Broil, various salad dressings like Thousand Island, and a few spicy Mexican hot sauces.
You should make a video with quail.
I made this tonight and it turned out perfectly…with a couple of adjustments…lol. I forgot to buy the capers so I used some of our fresh rosemary and it was great. The sauce was perfect. Thanks so much for a wonderful, enjoyable recipe.
Lovely and deliciously looking. Merci beaucoup chef.
I'm going to try this later with Ahi steaks! Simple but elegant.
So no need to brine the fish in advance?
Fantastic!
I just read Cod bless America 😂
Love all your videos chef!! Your hand gestures after you eat are really epic!! So cute! ❤
Great!
<3 <3 <3 <3 <3 <3 <3 <3 <3 <3 <3 <3 <3 <3
All fish are different and no one way of preparing them is correct.
Mm zoom mm zoom mmm zoom
That small bit of editing was great
Maybe recommend buying ghee made from butter to cook the fish. Personally, I would use a quality oil like camolina.
If you cannot cook fish, you're a berk….live with it.