Fish Fillets in Lemon & Caper Sauce

Serves 2

INGREDIENTS

• 350g boneless, skinless fillets of medium-textured fish
  
• 1/4 cup flour
  
• 1/2 Tbsp Prenzel Butter Rice Bran Oil
  
• 1 Tbsp Prenzel Garlic Rice Bran Oil
  
• 1 clove garlic
  
• 1/4 cup water
  
• 1 Tbsp lemon juice
  
• 1 Tbsp each capers and caper liquid
  
• Pinch of salt
  
• Freshly ground black pepper
  
• 2 tsp finely chopped parsley
  
• 1/4 cup Prenzel Vincon White Wine Concentrate
  
• 1 tsp mustard
  

METHOD

Cut large fillet diagonally into even sized pieces if necessary, so that you finish up with two or three pieces of almost equal size from each fillet.

Lightly coat by turning in flour, patting it onto the surface so each piece is evenly coated.

Melt the Butter oil with the Garlic oil in a large fry pan. Put half the fish pieces into the hot Garlic Oil. Cook the fish until lightly browned, about 1 minute on each side. Lift out and keep warm. Repeat with remaining fish pieces, then make the sauce.

Sauce
In the pan, add the water, lemon juice, capers and their liquid, the seasonings and mustard. Boil until reduced slightly. Add the Prenzel Vincon White Wine Concentrate.

Return the cooked fillets to the pan, turn in the sauce, and sprinkle with parsley.