15-Minute Pan-fried Plaice with Lemon & Caper Butter

Serves 2

INGREDIENTS:

80g butter

2 large or 4 small flat fish fillets (such as plaice, turbot, lemon sole)

2 tablespoons of finely chopped fresh herbs (such as dill, flat leaf parsley, fennel)

2 tsps capers, chopped

zest and juice of one lemon

sea salt and freshly ground black pepper

METHOD:

1. Place a frying pan over a medium heat and add the butter. Swirl the pan around so that the melted butter is spread evenly over the base of the pan. Add the fish fillets and season with salt and pepper. Cook for 4 minutes, then carefully turn over the fillets and cook for a further 4 minutes.

2. Two minutes before the fish is cooked, sprinkle over the lemon zest and juice, followed by the herbs and capers.

3. Slightly tilt the pan to the side, so that the juices gather at the tipped side of the pan. Scoop up the cooking juices with a spoon and pour them back over the fish; repeat a few times.

4. Serve the fish on two warmed plates and pour over all the juices from the pa