The Bush Kitchen's Favourite Recipes

Angel Fish with Caper Sauce

Serves/Makes: 4

Ingredients:

• 2 whole angel fish, filleted into two halves each (if the fish is bigger than your pan you can quarter the fish lengthwise), skin on.
• 1 tablespoon butter
• 3 tablespoons olive oil
• Coarse sea salt
• Freshly ground black pepper

For the sauce:

• 2 tablespoons capers
• 3 tablespoons butter
• 1 small onion, peeled, finely chopped
• Juice of 1 lemon or lime
• ½ lemon or rind – grated
• 50 ml dry white wine
• Salt and pepper

Preparation:

To make the sauce heat the butter in a small pan and sauté the onion over medium heat.

Add the lemon juice, wine, lemon rind and capers and heat through, being careful not to let it boil.
Serve the sauce warm with the fish.

To fry the fish melt the butter in a large frying pan and add one table spoon olive oil (use the rest of the olive oil as needed).
Salt the fillets on the skin side only, then fry them one at a time, skin side first until skin is golden brown.

Salt and pepper the non-skin side, then turn and fry for one to two minutes, depending on the thickness of the fillets (don't over-cook otherwise it will get dry).

Notes:

If there are any pan juices left after the fish has been fried, spoon it over the fish before serving.