4 dory fillets
3-4 tbsp flour
1 lemon, zest and juice
½ bunch parsley, finely chopped
2 tbsp capers
Salt and pepper
Heat a large fry pan over medium heat. Season fillets with salt and pepper. Sprinkle flour onto a large plate and lightly coat fillets.
Mix capers, parsley and lemon zest/juice in a bowl and set aside.
Melt 2 tbsp of butter in pan and fry fillets for no more than 1½ -2 minutes on each side. Remove from and place on a warm platter. Sprinkle fillets with the lemon mixture.
Add remaining butter to pan and cook until it becomes frothy and nut brown. Pour immediately over fillets.
Serve with a simple leafy salad and boiled potatoes tossed with olive oil and chives.