Posted on 6 June 201824 June 2019
- Olive oil
- Sea salt and ground pepper
- 1 Lemon, segmented
- 2 Spring onions
- 1 Tbspn of capers, drained
- 1 Tbspn of chopped, fresh parsley
- 4 Barramundi fillets, about 200g or with Whole Fish
Take a pan, add butter and olive oil then place fish, cooking lightly on both sides.
When fish is almost done add the capers, lemon, spring onion and parsley. Serve with a side salad.