Nut-Brown Caper Butter

A great finisher for pan-fried fish, this sauce compliments the likes of Plaice or Dover Sole. It's quick and easy cooking that follows after you've cooked your fish.

  1. Heat the butter and lemon zest in the frying pan used to cook the fish
  2. stir until the butter is melted and turns a nut-brown colour.
  3. Remove from the heat and stir in the capers, parsley and lemon juice.

Details:

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  • Serves: 2

Ingredients:

  • 25g/1oz Butter
  • 1/2 Lemon, zest and juice
  • 1 tbsp capers, drained
  • 1 tbsp chopped fresh flatleaf Parsley