Zesty Pan-Fried Fish with Crispy Capers

Fresh, simple and delicious. This dish works well with any white fish.


Crispy capers 

  • 3 Tbsp Capers ( drained and patted dry)
  • 1 Tbsp olive oil


  • 600g white fish
  • Zest of 1 large lemon
  • Juice of 1 large lemon
  • ½ cup of parsley (finely chopped)
  • 2-3 Tbsp butter
  • 1 Tbsp olive oil

Crispy capers 

  1. Add oil to a small saucepan over a high heat, add caper once the oil is hot and let the capers fry in the oil until frazzled and crispy.

  2. Remove capers from the saucepan and place on a plate lined with paper towels. 


  1. Pat fish dry and season with salt and pepper.

  2. Add butter and oil to a large fry pan over a medium-high heat. Once the butter has melted add the fish fillets to the pan. Squeeze over the juice of 1 lemon and zest.

  3. Cook for 2 to 3 minutes depending on the thickness of the fillet before carefully flip the fish. Cook for about another 1 - 2 minutes, basting the fish with the lemon and butter.

  4. Remove from the heat and add the parsley and crispy capers.