Preparation

Prepare the fish and crumbs: Pat the fish fillet (6 oz) dry with paper towels, then season both sides with salt and pepper. Place crushed pork rinds (½ cup) in a shallow bowl or plate. Dredge the fish in the crumbs, pressing gently to adhere. Shake off any excess.

Cook the fish: Heat ghee (1 Tbsp) in a skillet over medium-high heat. When hot, carefully add the breaded fish and cook for 2–4 minutes per side, depending on thickness, until golden brown and cooked through. Transfer to a plate and cover to keep warm.

Wipe out the skillet if needed. Add another tablespoon of ghee (1 Tbsp) over medium heat. Add the lemon slices and sear 1–2 minutes per side until lightly caramelized. Set aside with the fish. In the same skillet, add minced onion (1 Tbsp) and cook for about 1 minute until soft. Stir in minced garlic (1 clove) and cook 30 seconds more.

Pour in chicken bone broth (⅓ cup), lemon juice (1 Tbsp), and capers (1 Tbsp). Simmer the sauce for about 3 minutes until reduced by half. Stir in the remaining ghee (1 Tbsp) and simmer another 1–2 minutes until slightly thickened.

Serve: Return the fish and lemon slices to the pan for about 30 seconds just to rewarm. Spoon sauce over the fish. Plate the fish, spoon extra sauce on top, and garnish with fresh parsley (1 tsp).