Lemon Caper Lake Fish and Fennel Potatoes

These fennel potatoes can go with just about anything but we love it paired with crispy-skinned, pan-seared lake fish.

Print this page


1 red onion, sliced thinly
1 head fennel, sliced thinly
2 lbs new potatoes, any variety, halved or quartered
1 cup white wine or hard cider
4 tbsp softened butter
1 tbsp capers, roughly chopped
1 clove garlic, minced
1 lemon, zest and juice
2 filet whitefish, each cut into half to make 4 filet


  1. In a large frying pan, heat a glug of olive oil over medium heat
  2. Add the onion and fennel with a big pinch of salt and sweat until soft
  3. Add the white wine and let reduce by half
  4. Add the potatoes with some black pepper and cover allowing the potatoes to steam until tender (about 20 minutes)
  5. In a small bowl combine the butter, capers, lemon zest, and olive oil with a big pinch of salt and set aside
  6. Remove the (now soft) potatoes from the frying pan and keep warm
  7. Wipe out the frying pan and heat a glug of neutral oil over high heat
  8. Blot the skin of the lake fish dry, season liberally with salt, and sear, pressing the skin into the hot frying pan to ensure good contact
  9. Pan sear until the skin is golden brown and cooked through (about 4-5 minutes)
  10. Flip the fish and turn off the heat, let the fish just cook through (another minute or 2)
  11. Divvy the fennel potatoes between four plates
  12. Top with a piece of the fish (skin side up)
  13. Finish with a hefty dollop of the lemon caper butter