Pan-fried Fish with Lemon, Capers and Tomato

From issue #8.
Photography by Nick Tresidder.
Pan-fried Fish with Lemon, Capers and Tomato

Serves: 4


4 fillets John Dory or other white fish
2 tablespoons olive oil
1 tablespoon butter
seasoned flour

100 mls olive oil
2 shallots or 1⁄2 small red onion, thinly sliced
3 cloves garlic, thinly sliced juice of 1 lemon
1 punnet cherry tomatoes, halved and seeds squeezed out
2 tablespoons capers
1⁄4 cup flat-leaf parsley 1⁄4 cup either basil or mint 1 lemon


Dressing: Heat 2 tablespoons of the oil in a small sauté pan. Add the shallots and garlic and cook over a low heat until soft but not coloured. Remove from the heat and stir through the lemon juice, tomatoes and capers.

Season and set aside while you cook the fish.

Heat a sauté pan with the oil and butter. Coat the fish in seasoned flour, shaking off the excess and place in the pan. Cook on both sides until golden and just cooked through. Drain on paper towels and arrange on a serving platter.

Add the remaining oil and the herbs to the dressing. Peel the lemon with a sharp knife, removing all the pith. Cut the flesh into small pieces and mix through the dressing. Season.

To serve: Place the fish on a serving platter and spoon over the lemon dressing. Serve with boiled waxy potatoes and a green salad with avocado. Serves 4