Fish with lemon butter and caper sauce
My ‘go to’ recipe for fish reminiscent of the dish I enjoyed at the Customs House Hotel.
- Combine the flour, salt and pepper. Coat the fish in the seasoned flour, shaking off any excess. Heat half the butter until foaming in a heavy frying pan on medium-high heat.
- Pan-fry the fish for about 2-3 minutes each side, depending on the thickness. Remove to warm serving plates.
- Add the remaining butter, lemon rind, juice, parsley and capers. Heat for a minute then divide evenly over the fish.
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