Vic Williams: Fish with ginger butter

Fish with ginger butter. Picture / Kellie Blizard

Serves 4

3-4 snapper fillets, depending on size
1/2 cup plain flour
salt and pepper
3 tablespoons butter
2 tablespoons pure olive oil
2 tablespoons salted capers, rinsed
2cm piece fresh ginger, peeled and finely chopped
2 tablespoons extra-virgin olive oil
1 tablespoon chopped chives

Trim the snapper fillets, wash well, drain and pat dry with paper towels. Season the flour then dip the fillets into it, shaking off any excess.

Heat one tablespoon of the butter and the pure olive oil in a heavy-bottomed frypan and cook the fillets until they are just cooked through: about a minute on each side should do it.

Arrange the fillets on well-warmed plates and keep warm.

Add the remaining butter, capers and ginger to a second pan and cook, stirring rapidly, over medium heat for a minute or two. As soon as the butter begins to turn brown, swirl in the extra-virgin olive oil and chopped chives, then drizzle over the fish.

Serve with small potatoes, boiled whole, or larger ones thinly sliced and pan-fried, plus any green vegetable you fancy.