Pan-fried john dory with caper & parsley butter
Michael Moore
INGREDIENTS
1 cup plain flour
sea salt
freshly ground black pepper
200g Salted butter
800g John dory fillet (can be substituted with king george whiting or snapper)
½ bunch flat parsley, leaves picked and chopped
2 lemons, juiced
60g baby salted capers, rinsed and drained
METHOD
Combine the flour, salt and pepper in a bowl.
Melt 60g of the butter in a saucepan over low heat and skim off the clarified butter from the top; set aside.
Heat a frying pan over medium high heat and add the clarified butter.
Dust the fish in the flour and shake off excess. Cook fish, presentation side down, for 2 minutes each side.
Remove from pan and set aside in a warm place, loosely covered with foil.
Wipe out pan with paper towel and return pan to a high heat; add remaining cold butter.
Once butter starts to brown, add the parsley and capers. Continue cooking for a further 1-2 minutes to darken slightly.
Stir in lemon juice and allow the butter to foam. Place fish onto serving plate and spoon sauce over the top. Serve immediately with salad.
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