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Fillets with Lemon and Caper Sauce
  • 4 fish fillets (Tarakihi, Gurnard, Trevally, Butterfish, see in store)
  • 1/4 cup all-purpose flour
  • 2 Tbs butter
  • 1 Tbs olive oil
  • 1-2 garlic cloves, minced
  • Splash or 2 or white wine
  • 2 Tbsp lemon juice
  • 1 tsp lemon zest
  • 2 Tbsp capers
  • 2 Tbsp chopped fresh flat-leaf parsley
  • Salt & Pepper
Combine the flour, salt and pepper. Coat the fish in the seasoned flour, shaking off any excess flour. Heat half the butter and the olive oil in a heavy fry pan and fry the fish, turning once, till nearly cooked through (6-8 minutes).
Remove the fish from the pan and keep warm.
To the pan add the garlic and rest of the butter and stir for a few minutes till fragrant. Add the wine and lemon juice and increase the heat until the sauce thickens slightly. Add the lemon zest, capers and parsley and season with salt and pepper.
Drizzle the sauce over the fish and serve with steamed 'in-season' vegetables.