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BROWN BUTTER FISH WITH LEMON & CAPERS

Eleanor Ozich DINNER

3 tablespoons plain flour; use buckwheat, brown rice,
spelt or other flour of your choice
2 fish fillets, such as snapper, or other delicately textured white-fleshed fish
2 tablespoons ghee, butter or olive oil

Lemon and caper sauce
50g butter
juice of 1 lemon
1/4 cup capers
1 handful of basil leaves, roughly chopped
1 handful of flat-leaf parsley, roughly chopped
Put the flour on a large plate. Sprinkle with a large pinch of sea salt

and freshly ground black pepper and mix together. Dredge the fish
fillets in the flour, so they are evenly coated, shaking off any excess.
Melt the ghee in a large frying pan over medium heat. Cook the fish
for 2–3 minutes on each side, until golden and just cooked through.
Place the fish on a warmed plate and cover with foil to keep warm
and moist.

Wipe out the pan with paper towel and return to the heat. To make
the sauce, add the butter and cook over medium heat for about
5 minutes, or until it starts to turn a lovely dark golden colour and
smells beautifully fragrant and nutty. Remove from the heat and
add the lemon juice and capers — it’s a good idea to stand back as
the hot butter may splutter a little.

Add the basil and parsley and then swirl the contents of the pan
around. Season with sea salt and freshly ground black pepper.
Return the fish to the pan and spoon the juices on top. Serve
immediately.

Serves 2



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