Page 492 - YC Cooking School

Essential Guide to Cooking with Fish

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Pan fried Angelfish and beurre noisette with capers, lemon

and parsley

Serves 2 | Preparation time: 15 minutes | Cooking time: 15 minutes

What you’ll need:

Ingredients

For the angelfish

2 x 200g angelfish fillets, skin and pin bones removed (also called brama brama or Atlantic
pomfret)
Salt and freshly ground black pepper

Flour, for dusting
Olive oil, for frying

For the beurre noisette with capers, lemon and parsley

3 Tbsp (45ml) butter
1 lemon, segmented (skin and pith removed)
1 Tbsp (15ml) capers
2 Tbsp (30ml) chopped parsley

For serving

1/2