Add to Cookbook

Fish with lemon and caper sauce

  • 10 minutes
  • 5 minutes
  • 4
Fish with lemon and caper sauce


  • 3 lemons, Meyer are nice here
  • ¼ cup flour
  • ¼ cup grated fresh Parmesan
  • 6 150-gram fresh fish fillets
  • 3-4 tablespoons butter
  • 1 tablespoon finely chopped capers
  • 2 tablespoons chopped fresh parsley or chives


  1. Cut and peel away from 2 of the lemons and trim any white pith away. Cut the lemon into thin rounds, removing any pips. Set the slices aside. Squeeze the juice from the third lemon and set aside.
  2. Mix the flour and Parmesan cheese together on a plate and season well with salt and pepper. Turn the fish fillets over in the flour to coat evenly on both sides.
  3. Heat the butter in a large frying pan until it is hot. Add the fish fillets to the pan and cook for about 2 minutes before turning over and cooking the other side for a further 2 minutes or until the fish flakes easily at the thickest part.
  4. Lower the heat. Add the lemon juice, lemon slices and capers to the pan and allow the juice to come to the boil. Transfer fish to a serving plate; garnish with chopped parsley or chives. Serve with mashed potatoes and vegetables.

Comments (0)

Please login to submit a comment.