Fish Fillets With Lemon and Caper Sauce

Kiwi Kathy's Note:

Using parmesan cheese to crumb the fish makes a delicious change to breadcrumbs. Recipe from 'New World' brochure 24 August 2009

• Total Time: 16 mins
• Prep Time: 10 mins
• Cook Time: 6 mins

Ingredients:

Serves: 4-6

Yield: 4.0

• 6 fish fillets
• 3 lemons
• 1/2 cup flour, seasoned
• 1/2 cup parmesan cheese, grated
• 4 tablespoons clarified butter
• 1 tablespoon capers, finely chopped
• 2 tablespoons parsley, chopped
• black pepper, ground

Directions:

1. Cut peel and pith away from two of the lemons.
2. Slice the lemon into thin rounds, removing pips as you go. Set aside.
3. Squeeze the juice from the third lemon.
4. Mix the flour and cheese together on a plate. Coat the fish fillets with flour and cheese.
5. Heat the butter in a frying pan until it is hot. Add fish fillets to pan and cook for about 2 minutes before turning over and cooking the other side for a further 2 minutes. Lower the heat.
6. Add lemon juice, lemon slices and capers to the pan and allow the juice to come to the boil.
7. Transfer the fillets to a serving plate and garnish with chopped parsley and ground black pepper.
8. Serve with creamy mashed potatoes.

Reviews

[NurseJaney]

*Made for Australia/NZ Swap #67* Made half the recipe with tilapia fillets. Lovey lemony flavor with just the right touch of capers. We eat fish frequently, so this will be served as most often prepared. Thanks for posting, Kathy.

[gailanng]

In regards to direction #2, I'm pondering what Gladys Knight throught when HER pips were removed? lol Anyhoo, made with tilapia for A-NZ #43 Recipe Tag and enjoyed by all.

[French Tart]

Loved this, just loved it! Ticked all my boxes, fresh fish with a tangy hot dressing and a wonderful savoury crust! I used 2 large cod fillets and cut the dressing quantities and crust quantities back. I served this with crispy potato balls, carrots and spinach for a wonderful mid-week supper. Made for the Aus/NZ recipe swap, many thanks KK! FT :-)