FISH WITH LEMON, BUTTER & CAPER SAUCE

Steps:

• 1. Three fillets rinsed and cut in half. I used pangasius here but I also like to use barramundi. I cut the fillets in half to make them easier to handle in the pan.
• 2. Season the fillets on both sides with lemon pepper, place the flour in a shallow dish and coat the fillets with flour and shake off excess.
• 3. Melt half the butter in a large non stick pan on medium high heat. Cook the fillets in batches, to golden brown, takes only a few minutes each side.
• 4. Remove to a serving plate, cover to keep warm.
• 5. When the fillets are all done, same hot pan, add the remaining butter, lemon or lime juice, zest, capers, and parsley. Stir and heat for one minute.
• 6. Place 1-2 fillets on each serving plate, spoon sauce over the fish, serve with sides of your choice. Enjoy.