Prep 10 mins
Cook 6 mins
Using parmesan cheese to crumb the fish makes a delicious change to breadcrumbs. Recipe from 'New World' brochure 24 August 2009
- Cut peel and pith away from two of the lemons.
- Slice the lemon into thin rounds, removing pips as you go. Set aside.
- Squeeze the juice from the third lemon.
- Mix the flour and cheese together on a plate. Coat the fish fillets with flour and cheese.
- 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.
- Add 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 and ground black pepper.
- Serve with creamy mashed potatoes.
Used two tilapia fillets (cut the recipe down for just DH and I) and followed the directions. I knew this would be a hit with both of us being we love lemon and capers...just the right amount. Definately a keeper and going into my Favorites of 2013. Thank you for posting. (served with rice pilaf and a green salad). Made for Aussie/NZ Recipe Swap #83 - December 2013.
A very nice way to prepare fish fillets. I used flounder fillets and reduced the recipe to 2 servings. The fillets were browned in a combination of olive oil and butter with additional butter being added along with the capers, sliced lemons and juice. There is a wonderful lemon flavor without being overpowering. Made for Aussie Swap.
*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.