Flour-dredged monkfish filets sizzle in olive oil over medium heat before finishing in the oven, then get napped with a quick pan butter studded with briny capers and sharpened by a squeeze of fresh lemon juice.
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Heat conventional oven to 375°F.
Dredge filets in flour. Shake off excess.
Heat olive oil in 10-inch sauté pan over medium heat.
Brown filets on both sides.
Transfer fish to sizzle platter, and complete cooking in oven, approximately 10 minutes . Set sauté pan for next step.
Add butter to pan over low heat, melt, and cook until butter achieves light brown color.
Add capers and lemon juice to browned butter.
Transfer fish from oven to plate and garnish with browned butter. Serve immediately.
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