A delightful fish recipe featuring a tangy lemon caper butter sauce, perfect for a light yet flavorful meal.
Prepare the lemons by zesting one and juicing two. Slice the third lemon into thin rounds and set aside.
Zesting the lemon before juicing makes it easier to handle.
Combine the flour and grated parmesan cheese on a plate. Coat the fish fillets evenly with the mixture.
Press the fish gently into the mixture to ensure an even coating.
Heat the butter in a frying pan over medium-high heat. Add the fish fillets and cook for 3 minutes on each side until golden brown.
Avoid overcrowding the pan to ensure even cooking.
Reduce the heat to low and add the lemon juice, lemon slices, and capers to the pan. Let it simmer for 2 minutes.
Stir gently to combine the flavors without breaking the fish.
Transfer the fish to a serving plate and spoon the sauce over it. Garnish with parsley and a sprinkle of black pepper.
Serve immediately to enjoy the dish at its best.
