Quick & Easy

Fish with lemon caper butter

We adore these crispy skinned fish fillets nestled on a pile of colourful vegetable ribbons and finished with a drizzle of lemon caper butter. We've used bream, but snapper or sea bass will do the trick just as well.
Fish fillets with lemon caper butter



1.Using a vegetable peeler, slice zucchini and carrots lengthways into thin strips.
2.Melt 20g of the butter in large frying pan; cook zucchini and carrot, turning occasionally, until vegetables are just tender. Remove from pan; cover to keep warm.
3.Lightly dust skin-side only of fish with flour.
4.Melt half of the remaining butter in same pan; cook fish, skin-side down, covered, until just cooked through. Remove from pan; cover to keep warm.
5.Add remaining butter to cleaned pan; cook, over low heat, until butter browns. Add juice, capers and parsley; stir until combined.
6.Serve fish on vegetable strips with browned butter sauce.

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