Fish with lemon butter and caper sauce

My ‘go to’ recipe for fish reminiscent of the dish I enjoyed at the Customs House Hotel.

Ingredients

500 g	White fish fillets, skinned and boned (Main)
¼ cup	Plain flour
50 g	Butter
2 tsp	Lemon rind, finely grated
3 Tbsp	Lemon juice
3 Tbsp	Chopped parsley
2 Tbsp	Capers, rinsed and drained (Main)

Directions

1. Combine the flour, salt and pepper. Coat the fish in the seasoned flour, shaking off any excess. Heat half the butter until foaming in a heavy frying pan on medium-high heat.
2. Pan-fry the fish for about 2-3 minutes each side, depending on the thickness. Remove to warm serving plates.
3. Add the remaining butter, lemon rind, juice, parsley and capers. Heat for a minute then divide evenly over the fish.

See more of Jan's Newcastle recipes

• Creme fraiche panna cotta
• Kingfish carpaccio
• Curried egg and bacon breakfast sandwich