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Summer Fish Fillets

  • 4
Summer Fish Fillets

Lemon and capers are a great combination with fish. I have also added onion for sweetness and asparagus for colour.


  • 1 bunch asparagus
  • 25 grams butter
  • 1 large onion, peeled and very finely sliced
  • 2 lemons
  • 2 tblsp capers
  • ΒΌ cup fish stock or use water
  • 4 fillets firm or medium-textured fresh fish
  • 4 tblsp flour
  • 4 tblsp parmesan cheese
  • olive oil or clarified butter to pan fry


  1. Trim the coarse ends of the asparagus and if the stalks are thick, peel from half way down to the end of the stalk. Blanch the asparagus, refresh in ice cold water. Set aside.
  2. Heat the butter in a frying pan and add the onion. Cook over a very gentle heat for about 15 minutes until the onion is well softened, but not brown.
  3. Take the lemons and peel the skin away thickly, discarding all the bitter pith. Slice the lemon flesh thinly.
  4. Add the lemon slices, capers, asparagus and stock to the pan and warm through.
  5. Dust the fish fillets with the flour and parmesan cheese, pressing firmly onto the fish to ensure it adheres.
  6. Heat the oil or butter in a frying pan and add the fish. Cook quickly over a moderately high heat until the fish is cooked when tested. Serve the fish topped with the caper, onion and asparagus sauce.

Cooks Tips

To blanch asparagus, have a large pan of water on rapid boil. Plunge asparagus into ice cold water to stop the cooking process. Do not over-cook. Asparagus should take only about 1 minute if the stems are thin and up to three minutes for thicker stems.

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