The combination of capers and lemon is a natural choice for fresh fish. Serve this with warm crusty bread and green salad with lots of fresh tomatoes and avocado.
Add enough cold water to cover the fish (it must be covered). Add the onion, bay leaves, vinegar and lemon and a good pinch of salt and a little black pepper. Cover with a lid, or tin foil ...
In a bowl, mix Dijon mustard, salt, lemon juice, and olive oil to make a marinade. Marinate the fish for 10 minutes. 2. On a plate, spread the crushed black pepper and coat one side of the marinated ...
Add the lemon juice and a grind of black pepper (if using) – and whisk. Either pour the sauce over the fish or, using a fish slice, remove the fish to individual plates and spoon over the sauce.
Marinate the fish in the salt and lemon juice for half an hour. 2. Wash the fish and wipe dry and dip it in the seasoned flour, dusting off any excess flour. 3. Now dip the fish into the beaten egg ...
Pour the butter from the pan over the fish. Serve with sliced avocado, lemon wedges and chunks of fresh sourdough. Adam’s tip: Don’t skip toasting the spices in the lemon pepper seasoning.
Load the skewers with the fish, prawns and vegetables, ensuring everyone gets the same amount in a small bowl. Whisk together the oil, lemon, salt and pepper ... on delicious recipes and eat ...