Pan-Fried Fish Fillets with Capers recipe |
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08/23/2010
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Ingredients2 firm white fish fillets (about 200g each), skin onsalted butter 2 Tbsp capers, drained 2 floury potatoes, peeled milk and butter for mashing 2-3 Tbsp basil pesto salt and pepper DirectionsBoil or microwave the potatoes with their skin on. When they are cooked through, peel and mash with butter and milk until desired consistency is reached, then stir in the pesto. Check for seasoning and add salt and pepper if necessary. Keep warm.Rinse and pat the fish fillets dry. Season with salt and pepper. Heat about a tablespoon of butter in a non-stick pan over medium high heat. When it is bubbling, add the fish fillets, skin side down. Cook for about 2 minutes, depending on the thickness of the fish, then flip the fish over, add the capers to the pan and cook for another minute until the capers are warm and the fish is just cooked. Serve on the pesto mash, skin side up, topped with capers and the buttery pan juices. ServingsServes 2Read more on www.cooksister.com |
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