GCC: Fish in Caper Lemon Sauce
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Sweetbites Blog
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Ingredients

  • ½ pound of white-fleshed fish – I used 2 big size tilapia fillets
  • about ¼ cup flour for dredging
  • freshly ground white or black pepper to taste
  • 2-4 tablespoons unsalted butter
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoons small capers, drained
  • ¼ teaspoon of anchovy paste
  • 1 teaspoon of minced garlic
  • ¼ cup dry white wine
  • juice of one lemon
  • 1 teaspoon of chili paste (to give it a bit of a kick!)
  • 2 tablespoons chopped fresh Italian parsley
  • sea salt and ground pepper to taste

Instructions

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