Pan-Fried Whiting with Brown Butter, Capers and Lemon
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Pan-Fried Whiting with Brown Butter, Capers and Lemon

Pan-Fried Whiting with Brown Butter, Capers and Lemon

Ingredients

Method

  • 8 whiting fillets (about 600g), skin on and pin-boned
  • 2 tablespoons plain flour, seasoned with salt
  • 2 tablespoons olive oil
  • 80g butter
  • 2 tablespoons capers, rinsed and drained
  • 1 lemon, zested and juiced, plus wedges to serve
  • 2 tablespoons chopped flat-leaf parsley
  • Pat the fillets dry and dust lightly with the seasoned flour. Heat the oil in a large frying pan over medium-high heat.
  • Cook the fillets skin side down for 2 minutes, flip and cook for 1 minute more. Work in two batches and keep the first batch warm on a plate.
  • Wipe out the pan, add the butter and cook for about 2 minutes until golden and nutty. Add the capers, which will spit for a moment, then the lemon juice, zest and parsley. Spoon the sauce over the fish and serve with lemon wedges.
200 mins
4 serving

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