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INSTRUCTIONS
Pat fish fillets dry with paper towels, then lightly oil each side. Season to taste.
Place the flour on a large plate. Coat fillets in flour, then shake lightly to remove excess.
In the 26 cm Stainless Steel Fry Pan, over medium-high heat, melt 1 tablespoon butter and remaining oil until foaming and nut brown in colour.
Cook fillets on one side for 3 to 4 minutes, or until golden brown. Gently turn them over and continue cooking for 1 minute.
Set fillets aside on a clean plate.
In the same pan, over medium heat, melt the remaining butter with the garlic clove until it foams and reaches a nut-brown colour. Remove from the heat, add the capers, parsley and lemon juice, then pour over the fish fillets on the plate.
Serve with additional lemon wedges and garnish with a few more parsley leaves, if desired.
