Golden, crispy white fish topped with a buttery lemon-caper sauce and a touch of Fuoco chilli oil. It’s simple, elegant, and perfect for any night of the week. Let’s dive in!
Ingredients:
- Large White fish fillet
- Olive oil
- Butter
- Lemon
- Capers
- Flour
- Parsley
- Salt
Method:
- Prep the Fish: Season the fish with salt on both sides. Lightly dust it with seasoned flour for that perfect crispy coating.
- Pan-Fry: Heat olive oil in a medium pan over medium heat. Cook the fish until golden brown, about 3-4 minutes per side. Flip and cook the other side. Add a knob of butter and baste the fish as it melts. Keep the heat medium-low so the butter turns nutty, not burnt. Once done, remove the fish and let it rest.
- Make the Sauce: In the same pan, add lemon juice, chopped lemon, capers, parsley, and another knob of butter. Stir to form an emulsion. Add a spoonful of Fuoco chilli oil for that fiery kick.
- Serve: Plate the fish and drizzle with the lemon-caper sauce. Serve alongside a simple salad – we love thinly sliced fennel and rocket with lemon and olive oil.
Perfectly cooked fish, tangy sauce, and just enough heat to keep things interesting – simple, fresh, and full of flavour.