Kerryn Boogaard Kerryn Boogaard
Beverly Goldsmith Beverly Goldsmith
Zoe Bingley-Pullin Zoe Bingley-Pullin

Weekend Recipe: Pan fried fish with capers:

Healthy, light and easy seafood dinner to impress from Donna Hay.
By Motherpedia
Date: October 13 2012
Tags: food, recipe,
Editor Rating:

Serves 4

4 blue-eye trevalla (also known as blue-eye cod) fillets

olive oil, for brushing

sea salt and cracked black pepper

50g butter

2 anchovy fillets, chopped

¼ cup (50g) salted capers, rinsed

¼ cup (60ml) lemon juice

½ cup flat-leaf parsley leaves

1 bunch rocket

Brush the fish with the oil and sprinkle with the salt and pepper.

Heat a non-stick frying pan over high heat.

Cook the fish, skin-side down, for approximately 4 minutes each side or until cooked through. Set aside and keep warm.

Reduce the heat to low, add the butter, anchovies, capers and lemon juice and stir for 1 minute. Add the parsley.

Divide the rocket between plates, top with the fish and spoon over the sauce to serve.

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