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Lemon Caper Recipes

Lemon and caper when combined, form a unique ingredient that is commonly used in meat dishes, sauces, pastas, and salads. Here are some exciting lemon caper recipes.
Kanika Khara
Chicken Piccata Linguine
The caper or Capparis spinosa L., is a prickly, perennial spiny plant that bears rounded, fleshy leaves, and white to pinkish-white flowers. It is native to the Mediterranean region and some parts of Asia. Pickled and salted caper buds are mainly used for garnishing and seasoning. Lemon is a hybrid of Citrus limon, and is used for both culinary and non-culinary purposes. The fruit is mainly used for its juice, while the pulp is primarily used in cooking and baking. A combination of lemon and caper in a dish adds a tangy flavor to it.
Lemon Caper Chicken Pasta
  • 1¼ cup chicken or vegetable broth
  • 1 lb boneless, skinless, chicken breast (cut into strips)
  • 1 tbsp. cornstarch or potato flour
  • 1 tbsp. cold water
  • ¼ cup lemon pulp
  • 1 tbsp. capers
  • 3 tbsp. all-purpose flour
  • 2 tbsp. olive oil
  • 2 green onions, cut into 2-inch pieces
  • 2 cup asparagus, cut into 2-inch pieces (fresh or canned)
  • ⅛ tsp. black pepper
  • 1 tsp. lemon zest
  • 1 tsp. minced garlic
  • ½ tsp. black pepper
  • 8 oz. angel hair pasta
  • Dash of salt
  1. Heat a large pot of water for the pasta. In the meantime, prepare the lemon caper sauce by mixing the water and cornstarch in a small bowl until it turns smooth. Add the chicken broth, lemon pulp, lemon zest, black pepper, and capers, to it; set aside.
  2. In a shallow bowl, combine the all-purpose flour, salt, and pepper. Coat the chicken strips in this.
  3. In a pan, heat the olive oil over a medium flame and fry the chicken strips until they turn lightly brown. Then, remove the chicken strips and place them on a paper towel
  4. In the same pan, add the asparagus, green onions, and garlic, and let it cook for 2-3 minutes.
  5. Pour the lemon caper sauce into the skillet and cook it till it becomes clear, and thickens, slightly. Now, reduce the heat to low and cook the chicken for about 8 minutes.
  6. Add the pasta to the boiling water; drain them as soon as they turn tender. Serve the chicken, vegetables, and sauce, over the hot pasta.
Lemon Sole in Cornmeal with Tomato Caper
  • 2 tbsp. fresh basil leaves, chopped
  • ¼ tsp. freshly ground black pepper
  • ½ cup plain yogurt
  • ¼ cup cornmeal
  • 1½ pounds lemon sole, cut into fillets
  • ½ tsp. salt
  • 2 tbsp. extra virgin olive oil
For the Tomato Caper Relish
  • ¼ cup red onion, diced
  • ¼ cup capers
  • 1 tbsp. olive oil
  • 1 cup fresh tomatoes (seeded, peeled, and diced)
  • 1 tbsp. chives, finely sliced
  • ¼ tsp. freshly ground white pepper
  • 1 garlic clove, minced
  • ½ lemon, juiced
  • ¼ tsp. salt
  1. Turn the oven to the broil setting and slightly grease a broiler pan.
  2. Mix together the yogurt and chopped basil; set aside. Now, blend the cornmeal, salt, and pepper.
  3. Brush the sole with the olive oil and coat it with the cornmeal mixture. Keep the fillets on the pan and broil them without turning, for nearly 3-4 minutes.
  4. Remove the pan and spread a thick layer of the basil-yogurt mixture over each piece. Broil again for 30 seconds.
  5. For the tomato caper relish, combine all the ingredients and serve it with the fish.
Lemon Caper Biscotti
  • 1 stick (4 oz.) unsalted butter
  • 2½ cups flour, sifted
  • 1½ tsp. baking powder
  • 2½ tsp. kosher salt
  • ⅓ tsp. freshly ground pepper
  • Olive oil
  • 2 eggs, slightly beaten
  • Zest of one lemon
  • 2 tbsp. fresh lemon juice
  • ¼ cup milk
  • 3 tbsp. olive oil
  • ¼ cup roughly chopped capers
  • ½ cup freshly grated Parmesan cheese
  • ¼ cup finely chopped fresh flat-leaf parsley
For Egg Wash
  • 1 egg
  • ¼ tsp. salt
  • 1 tbsp. water
  1. Preheat the oven to 350 °F and grease a sheet pan with the olive oil, or line it with parchment paper.
  2. In a saucepan, melt the butter over medium heat and let it simmer for 6-8 minutes, or till it turns deep brown. Add a little olive oil to it, to avoid it from burning.
  3. With the help of an electric mixer, combine the flour, salt, baking powder, pepper, and lemon zest.
  4. Add the butter to the mixture, followed by the eggs, milk, olive oil, lemon juice, parsley, and capers.
  5. Sprinkle a little flour on a cutting board and place the dough on it. Knead it for a few minutes, before dividing the dough into three separate balls.
  6. Now, knead each ball of dough for 3 to 4 minutes. Using your palms, roll the dough balls into 1½-inch-wide and 7-inch-long logs.
  7. Cover them with plastic wrap and refrigerate these for 30 minutes. Brush each log with the egg wash (a combination of the eggs, water, and salt) and sprinkle the Parmesan cheese over them.
  8. Bake these for 35-40 minutes or until they turn slightly brown. Remove the sheet pan and let it cool down for 30 minutes.
  9. Decrease the oven temperature to 300 °F and cut each log cross-wise at an angle, with about ½- to ¾-inch thickness.
  10. Place a rack on the baking sheet pan with the slices on top. Bake these again for 30-40 minutes or until lightly browned.
  11. Allow the logs to cool and then store them an airtight container.