Fish Fillets With Lemon And Caper Sauce

1. 1

   Cut peel and pith away from two of the lemons.

2. 2

   Slice the lemon into thin rounds, removing pips as you go. Set aside.

3. 3

   Squeeze the juice from the third lemon.

4. 4

   Mix the flour and cheese together on a plate. Coat the fish fillets with flour and cheese.

5. 5

   Heat the butter in a frying pan until it is hot. Add fish fillets to pan and cook for about 2 minutes before turning over and cooking the other side for a further 2 minutes. Lower the heat.

6. 6

   Add lemon juice, lemon slices and capers to the pan and allow the juice to come to the boil.

7. 7

   Transfer the fillets to a serving plate and garnish with chopped parsley and ground black pepper.

8. 8

   Serve with creamy mashed potatoes.

* Per serving · 4 servings · Values may vary.

No additional tips available.