Ad

Nutrition: per serving

  • kcal415
  • fat22g
  • saturates13g
  • carbs19g
  • sugars1g
  • fibre1g
  • protein37g
  • salt1.83g

Method

  • step 1

    Tip the flour onto a large plate or dish and season with salt and pepper. Dredge the fish in the flour until completely coated. Place a large frying pan over a high heat and add half the butter. When the butter is sizzling, lay the fish into the pan and cook for 4-5 mins on each side until golden, then transfer the fish to two plates and keep warm.

  • step 2

    Working quickly, place the pan back on the heat with the remaining butter. When it’s starting to foam and turn light brown, throw in the capers, then the parsley and sizzle for a moment. Squeeze in the lemon half and simmer everything for a moment longer. Season the buttery sauce in the pan with a touch of salt and pepper, then spoon half over each portion of fish. Serve with mashed potatoes and steamed spinach, and lemon wedges for squeezing over.

Recipe from Good Food magazine, February 2009

Ad

Comments, questions and tips (16)

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.8 out of 5.18 ratings

drmgpq8wjs64751

Liked the receipe and Jillbrain’s tip about less wasteful, less messy approaches to coating

alegre.marita7QXhNr7r

Excellent recipe. Easy and delicious. I followed it as described just that I did not have to put extra salt as the capers I used were already quite salty. Just ground black pepper and lemon. I served with boiled small potatoes and mushy peas.

bezza110

A star rating of 5 out of 5.

Great recipe, quick and easy to make. My husband commented it was better than he had recently at a restaurant. Scores 5 stars from me.

Olenka2110

A star rating of 5 out of 5.

Delicious !!!!! And so quick to make!

jillbrain

tip

I season the fish both sides, then use a flour sifter, like you would use when rolling out pastry to coat it in flour. Much less wasteful and more even coverage.Also use white wine in the sauce.

Ad
Ad
Ad