Fish With Lemon, Butter, Caper Sauce

1. 1

   Combine the flour, salt and pepper. Coat the fish in the seasoned flour, shaking off the excess flour. Heat half the butter to foaming over medium high heat in a heavy based pan.

2. 2

   Cook the fish to your liking and remove to serving plates.

3. 3

   Add the remaining butter, juice, zest, capers and parsley. Heat for a minute then serve over the fish sharing the capers between the plates.

* Per serving · 4 servings · Values may vary.

No additional tips available.