4 x 150 g white fish fillets such as kingklip or hake
a pinch of salt
100 g fine green beans
100 g asparagus
Method
Place a medium frying pan over medium heat and a medium saucepan of salted warm water over high heat.
Combine the butter, garlic, herbs, lemon zest, lemon juice, and capers in the bowl of a food processor and process until smooth.
Place half the caper butter in the frying pan and add the fish fillets. Season with the salt and fry the fillets for 2 minutes on each side.
As soon as the water in the saucepan is boiling, add the beans and asparagus and simmer for 1 minute. Drain and add to the pan with the fish along with the remaining caper butter. Toss gently and serve.
For short cuts
Thai-flavoured butter: combine 100 g butter with 1 green chilli, 1 garlic clove, 6 cm ginger root, the soft inside of 1 lemongrass stalk, and a small handful of fresh coriander. Process until smooth.
Mexican-flavoured butter: combine 100 g butter with 1 jalapeño chilli, 1 garlic clove, 10 ml smoked paprika, 5 ml cumin seeds, and a small handful of fresh coriander. Process until smooth.
4 x 150 g white fish fillets such as kingklip or hake
a pinch of salt
100 g fine green beans
100 g asparagus
Instructions
Place a medium frying pan over medium heat and a medium saucepan of salted warm water over high heat.
Combine the butter, garlic, herbs, lemon zest, lemon juice, and capers in the bowl of a food processor and process until smooth.
Place half the caper butter in the frying pan and add the fish fillets. Season with the salt and fry the fillets for 2 minutes on each side.
As soon as the water in the saucepan is boiling, add the beans and asparagus and simmer for 1 minute. Drain and add to the pan with the fish along with the remaining caper butter. Toss gently and serve.
For short cuts
Thai-flavoured butter: combine 100 g butter with 1 green chilli, 1 garlic clove, 6 cm ginger root, the soft inside of 1 lemongrass stalk, and a small handful of fresh coriander. Process until smooth.
Mexican-flavoured butter: combine 100 g butter with 1 jalapeño chilli, 1 garlic clove, 10 ml smoked paprika, 5 ml cumin seeds, and a small handful of fresh coriander. Process until smooth.
