Cook Your Catch

Cook your Catch

Cobia with Lemon Caper Sauce (by Betty Crocker)



  • A third cup all-purpose flour

  • ¼ teaspoon salt

  • ¼ teaspoon pepper

  • 1 ¼ lb cobia or sea bass fillets, cut into 4 pieces

  • 2 tablespoons olive oil

  • 1/3 cup dry white wine

  • ½ cup reduced-sodium chicken broth

  • 2 tablespoons lemon juice

  • 1 tablespoon capers, rinsed, drained

  • 1 tablespoon chopped fresh Italian parsley


  1. In shallow dish, stir flour, salt and pepper. Coat fish pieces in flour mixture (reserve remaining flour mixture). In 12-inch nonstick skillet, heat oil over medium-high heat. Place coated fish in oil. Cook 8 to 10 minutes, turning halfway through cooking, until fish flakes easily with fork; remove from heat. Lift fish from skillet to serving platter with slotted spatula (do not discard drippings); keep warm.

  2. Heat skillet (with drippings) over medium heat. Stir in 1 tablespoon reserved flour mixture; cook and stir 30 seconds. Stir in wine: cook about 30 seconds or until thickened and slightly reduced. Stir in chicken broth and lemon juice; cook and stir 1 to 2 minutes until sauce is smooth and slightly thickened. Stir in capers.

  3. Serve sauce over fish; sprinkle with parsley.

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