serves
1-2
prep
20 minutes
cook
15 minutes
difficulty
Mid
serves
1-2
people
preparation
20
minutes
cooking
15
minutes
difficulty
Mid
level
Ingredients
- 100 g plain flour
- Fine sea salt
- 1 x 400 g whole brill, gutted, cleaned
- 3 lemons
- 2 tbsp vegetable oil
- 80 g butter
- 25 g salted capers
- ¼ small bunch parsley, leaves picked, finely chopped
- Pink sea salt flakes, for seasoning
Instructions
- Place the plain flour and a generous pinch of salt on a large, shallow plate. Mix to combine the flour and salt, then add the fish and lightly coat on all sides with the flour.
- Juice 1 lemon and cut the remaining lemons into segments and set aside.
- Heat the vegetable oil in a large frying pan (large enough to fit the fish). Add the fish, top side down and cook until a crust appears, then flip and continue to cook until the fish is almost cooked through.
- Add the butter to the pan. Once it melts and begins to foam, add the capers, lemon juice and parsley. Baste the fish until cooked through. Add the lemon segments to the pan and allow to warm through.
- Remove from the heat. Gently turn the fish out onto a large serving plate and pour over the sauce from the pan. Sprinkle with pink sea salt flakes and serve immediately.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
