PAN-FRYING FISH FILLET

I have to admit I like to cook my fillets of fish like this as it is quick, easy to prepare and quite delicious to eat.

4 – 8 fillets of fish
¼ cup flour
Handful dill, fennel or parsley, finely chopped
2 lemons
2 Tbsp capers
25g butter
2 Tbsp oil
Sea salt and cracked pepper

Method

Place the flour in a flat dish, add sprinkle of salt and a little pepper. If using fresh herbs put a little in the flour, combine.

Heat up a large fry pan with 1 Tbsp butter and the oil. When the butter starts to froth, put the fillets into the flour and coat both sides, tap off excess and place skin side down into the hot oil. Continue with the remainder fillets and add to the pan. Do not however overcrowd the pan. When the fillets are going golden brown (2-4 minutes depending on size of fish) carefully turn them over (two forks work well). Continue cooking for another 2 minutes.

Remove the fish and place onto warm plates.

Add the remainder of the butter and allow to go frothy and turn a light golden colour it will give off a slight nutty aroma (beurrenoisette), add the juice of ½ to 1 lemon directly into the pan, swirl around, add the capers and herbs, adjust the seasoning, add a little more lemon juice if needed.

Pour over the fillets of fish and serve immediately with more lemon wedges