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Fish Fillets With Lemon And Caper Sauce

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Fish Fillets With Lemon And Caper Sauce

I enjoy John Dory fillets done like this, they are particularly sweet and light. I've used butter to cook the fish with as it is my preference. If you like, use olive oil, but mkae sure it is good quality. Also use good-quality parmesan. Serve with whipped mashed potato seasoned with a little grated onion or chives.


  • 3 lemons
  • ¼ cup flour
  • ¼ cup grated fresh parmesan cheese
  • pinch salt and pepper
  • 6 fillets fresh fish fillets of your choice
  • 4 tblsp butter
  • 1 tblsp finely chopped capers
  • 2 tblsp chopped parsley
  • ground black pepper


  1. Cut the peel away from two of the lemons and trim any white pith away. Cut the lemon into thin rounds, removing any pips as you go. Set the slices aside.
  2. Squeeze the juice from the third lemon and set aside. Mix the flour, parmesan cheese, salt and pepper together on a plate. Turn the fish fillets over in the flour to coat evenly on both sides.
  3. Heat the butter in the frying pan until it is hot. Add the fish fillets to the pan and allow to cook for about 2 minutes before turning over and cooking the second side for a further 2 minutes. Lower the heat.( Always put the side down into the pan first that you wish to serve uppermost on the plate to your guests.)
  4. Add the lemon juice, lemon slices and capers to the pan and allow the juice to come to the boil. Transfer the fillets to a serving plate and garnish with chopped parsley.

Cooks Tips

- Buy fish on the day you intend to cook it as it does not keep well. If it's a day old, refresh it for 5 minutes in iced water to which a pinch of salt has been added. Pat dry before cooking.

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