Nut-Brown Caper Butter
A great finisher for pan-fried fish, this sauce compliments the likes of Plaice or Dover Sole. It's quick and easy cooking that follows after you've cooked your fish.
- Dish Type: Butter
- Serves: 2
- Preparation time: 5 mins
- Cooking time: 5 mins
- Difficulty: Easy
- Cuisine type: Sauce
Ingredients
- 25g/1oz Butter
- 1/2 Lemon, zest and juice
- 1 tbsp Capers, drained
- 1 tbsp chopped fresh flatleaf Parsley
Allergens
- Milk
Method
- Heat the butter and lemon zest in the frying pan used to cook the fish
- stir until the butter is melted and turns a nut-brown colour.
- Remove from the heat and stir in the capers, parsley and lemon juice.
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Nutrition per serving
- Per 100g 273cal / 1127kj
- Fat 28.5g
- Saturates 17.9g
- Carbs 2.1g
- Sugars 2.0g
- Protein 1.3g
- Salt 1.24g