Pan-fried Whiting with Brown Butter & Capers

Method

1. 1

   Pat fillets dry. Season both sides with salt and pepper.

2. 2

   Dust lightly in flour, shake off excess.

3. 3

   Heat half the butter in a non-stick pan over medium-high heat.

4. 4

   Lay fillets skin-side down (if skin-on) and cook 90 sec. Flip and cook 45 sec.

5. 5

   Transfer to plates. Add remaining butter and capers to the pan. Let butter foam and brown.

6. 6

   Splash in lemon juice off-heat. Spoon over the fillets. Shower with parsley.