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Fish Fillets With Lemon Caper Butter
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Serving size: Serves 4
Cooking time: Less than 30 minutes



This recipe is best made just before serving.

INGREDIENTS


2 medium (240g) zucchini
2 medium (240g) carrots
70g butter
1 tablespoon plain flour
salt and freshly ground black pepper
4 (600g) bream fillets, skin on
¼ cup (60ml) lemon juice
2 teaspoons drained baby capers
2 tablespoons finely chopped fresh flat-leaf parsley



METHOD


Using a vegetable peeler, peel strips from the zucchini and carrots lengthways.

Melt 20g of the butter in a large frying pan; add zucchini and carrot. Cook, 
turning occasionally, until just tender. Remove from pan and cover to keep warm.

Combine the flour with salt and pepper. Lightly dust the skin side only of the fish 
in flour mixture. 

Melt remaining butter in the same pan, then place fish in pan, skin side down. Cover the pan with lid, cook until fish is just cooked through. Remove from 
the pan and cover to keep warm.

Add vegetable strips to the pan; cook, covered, until tender. Wipe pan clean 
if needed.

Add remaining butter to the pan; cook, over low heat, until butter browns. 
Add lemon juice, capers and parsley; stir until combined.

Serve the fish on the vegetable strips with browned butter sauce.

Not suitable to freeze. Vegetables suitable to microwave.