Fried fish with caper and lemon saucePosted: 9 May 2013
In my feeble attempt to feed my family other than the all time favorite (in our house) sinigang. I chance upon this recipe at my local supermarket’s newsletter. My first thought was … fish-ok; lemon-ok; capers-what’s that? I read on the net that it tastes just like olives and because I’m trying to expose myself and my family to different things I pack up the kids and run to grocery before Arnie gets home to get myself a small bottle of capers to complete my ingredients for this recipe.
4 fish fillets of your choice
salt and pepper
2tbsp lemon juice
1 tsp lemon zest
2 Tbsp capers
2tbsp chopped fresh parsley
1. Mix together flour, salt and pepper. Coat the fish in the seasoned flour, shaking off the excess. Heat half the butter over a medium – high heat in a heavy based pan until foaming.
2. Cook the fish to your liking and remove to serving plates.
3. Add the remaining butter, juice, zest, capers and parsley. Heat for a minute then serve over the fish, sharing the capers between the plates.
I assumed butter with fish would be a good thing so I went ahead and just let my heart out on the butter. To my disappointment the butter over powered the lemon even the capers was drowning in my overhanded butter. My next mistake was I was so focused on getting my capers I forgot I didn’t have parsley too. I used my spring onion instead which I felt didn’t make a difference – I think.
I’m posting this recipe not only for you to try it but also for me to have a copy #benefitsofablogging