- 3 tbsp plain flour
- 450g ray wing, cut into 2
- 50g butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 2 tbsp capers
Capers are the small flower buds of the Capparis shrub, which grows in the Mediterranean. As…
- small handful parsley leaves, chopped
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
- 1 lemon, ½ juiced and ½ cut into wedges
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
Tip the flour onto a large plate or dish and season with salt and pepper. Dredge the fish in the flour until completely coated. Place a large frying pan over a high heat and add half the butter. When the butter is sizzling, lay the fish into the pan and cook for 4-5 mins on each side until golden, then transfer the fish to two plates and keep warm.
Working quickly, place the pan back on the heat with the remaining butter. When it’s starting to foam and turn light brown, throw in the capers, then the parsley and sizzle for a moment. Squeeze in the lemon half and simmer everything for a moment longer. Season the buttery sauce in the pan with a touch of salt and pepper, then spoon half over each portion of fish. Serve with mashed potatoes and steamed spinach, and lemon wedges for squeezing over.