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Fish In Lemon Caper Sauce

A classic French preparation that will please seafood lovers. Chef Rakhee Vaswani deconstructs this recipe and breaks into simple steps that can be easily replicated at home.
Fish and Lemon Caper Sauce Recipe by Chef Rakhee Vaswani
Serves

- 3-4

Cooking Time

-10-15 Min

Difficulty

- Medium

Preparation Time

- 20 Min

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INGREDIENTS

  • FOR Fish In Lemon Caper Sauce
  • 2 tsp Olive oil
  • 1 tbsp chopped garlic
  • 4 to 5 sliced yellow zucchinis
  • 5 to 6 sliced yellow
  • green and red bell peppers
  • 3 sliced baby carrots
  • 3 asparagus
  • 4 to 5 cherry tomatoes
  • salt to taste
  • crushed black pepper to taste
  • 1 tsp mixed herbs
  • FOR the Fish
  • 2 tsp Olive oil
  • 2 pomfrets
  • salt for seasoning
  • Crushed black pepper for seasoning
  • crushed black pepper to taste
  • salt to taste
  • FOR Lemon Caper Sauce
  • 2 tsp Olive oil
  • 1 tbsp chopped garlic
  • cup white wine
  • 1 tsp capers
  • Stock as required
  • 1 tsp chilli flakes
  • 1 tsp seasoning
  • 2 to 3 tbsp butter chilled
  • 1 tbsp lemon juice

HOW TO PREPARE FISH IN LEMON CAPER SAUCE

  1. 1

    Take the Pomfrets in a plate and season with salt and pepper
  2. 2

    Heat olive oil in a pan and add finely chopped garlic sliced zucchinis, sliced bell peppers, sliced baby carrots, asparagus, cherry tomatoes, salt, crushed black pepper and mixed herbs, toss them well
  3. 3

    For the sauce, heat olive oil in a pan, add finely chopped garlic white wine, capers, stock, chilli flakes and seasoning, add chilled butter to emulsify the sauce and then the lemon juice
  4. 4

    Mix well and the let the sauce become thick
  5. 5

    To fry the fish, heat olive oil in a different pan
  6. 6

    Place the Pomfrets and add crushed black pepper and salt
  7. 7

    Cook until they are a light golden colour
  8. 8

    Arrange the fried veggies on a serving plate along with the pomfrets, drizzle some sauce
  9. 9

    Garnish with balsamic glaze and a sprig of parsley
  10. 10

    Serve hot
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