Over the weekend we went to the fish market down in Wynyard Quarter and picked up some lovely fresh seafood. I decided to make one of my favorite recipes from my cookbook, this incredible pan fried fish with the most stunning brown butter, lemon and caper sauce that leaves a nutty rich taste with every mouthful. Basil and parsley are added to the sauce right at the very end, for a subtle touch of sweetness. It was beautiful!
Category: Main Dish
Cuisine: not set
6 tbsp
4 fillets
4 tbsp
100 grams
100 grams
2 cups chopped
2 cups
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