THE LEMON-CAPER FIN

(Our Play on White Fish Piccata)

THE LEMON-CAPER FIN

Ingredients: 2 White fish fillets (approx. 350g total), 2 cloves Garlic (minced), 50g Butter, 1 Lemon (juiced), 2 tbsp Capers, 100ml Veg stock, 1 tsp Black pepper, 1 tsp Dried Oregano...

Ingredients

  • 2 White fish fillets (approx. 350g total)
  • 2 cloves Garlic (minced)
  • 50g Butter
  • 1 Lemon (juiced)
  • 2 tbsp Capers
  • 100ml Veg stock
  • 1 tsp Black pepper
  • 1 tsp Dried Oregano

Cooking Method

  1. The Scorch Sear fish in oil on high heat for 3 minutes per side until the edges are golden; remove.
  2. The Architect Melt butter and sauté garlic until it starts to turn golden brown.
  3. The Bloom Add oregano, pepper, and capers with a 30ml splash of stock to release the perfume.
  4. The Swell Pour in the remaining stock and lemon juice; boil for 2 minutes to reduce.
  5. The Final Flourish Spoon the hot lemon-caper silk over the fish and garnish with raw parsley.

Cuisine: Italian

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