50g butter
2 lemons, cut into wedges
4 (about 600g) firm white fish fillets (such as whiting or bream)
4 green shallots, ends trimmed, thinly sliced
2 tablespoons drained capers, chopped
2 tablespoons chopped fresh dill
2 1/2 tablespoons fresh lemon juice
1 bunch rocket, ends trimmed, washed and dried
4 red radishes, thinly sliced
2 teaspoons extra virgin olive oil
Crusty bread, to serve


1. Heat a non-stick fry pan over medium-high heat 
2. Melt 10g of the butter until foaming 
3. Add lemon wedges cook 1-2 minutes each side until caramelised
4. Transfer to a plate
5. Season both sides of fish with salt and pepper and add to pan
6. Cook 2-3 minutes each side until flesh flakes easily when tested with fork 
7. Transfer to a plate and cover with foil to keep warm
8. Reduce heat to medium
9. Melt remaining butter in pan until foaming

10. Add shallot and capers cook, stirring, for 1 minute until shallot softens
11. Add the dill and 2 tablespoons of lemon juice stir until heated though, combine rocket and radish in a medium bowl
12. Drizzle over the oil and remaining lemon juice gently toss to combine. Divide the fish among serving plates
13. Top with caper mixture, serve with lemon wedges, rocket salad and crusty bread


fish icon blueHow do I cook it?

We've collected some of our favourite recipes for you to try, many of which have been suggested by our customers. If you have a favourite recipe, please email it to us so we can share it!