It’s hard to beat fresh fish topped with this gorgeous lemony, garlic butter sauce. Round it out with a salad of shaved fennel, rocket, sliced orange and red onion.
Serves: 4
INGREDIENTS
4 x 200-gram fillets white fish
sea salt and ground pepper
½ cup brown rice flour
olive oil for cooking
3 tablespoons butter
2 cloves garlic, crushed
finely grated zest and juice 1 lemon
1 cup white wine
3 tablespoons capers, well drained
2 teaspoons dried tarragon
400-gram tin cannellini beans, drained and rinsed
2 tablespoons chopped parsley
METHOD
Season the fish with salt and pepper then dust in the flour, shaking off the excess.
Heat a little oil in a large sauté pan and cook the fish in batches until golden and just cooked through. Transfer to a plate and cover to keep warm. Don’t wash the pan.
Add the butter, garlic, lemon zest and juice to the pan and stir together. Add all the remaining ingredients, except the parsley, and simmer until reduced a little.
To serve: Place the fish on plates. Add the parsley to the bean mixture and spoon over the top.
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