Fish Fillet with Lemon Butter Sauce

Ingredients

• 720 g fish fillet (4 pieces 180 g each; e.g., redfish, cod, pollock)
• Salt
• Pepper
• 3 tbsp spelt whole-grain flour (45 g)
• 2 tbsp rapeseed oil (20 g)
• 2 tbsp parsley
• 1 Organic lemon
• 4 tbsp cold butter
• 1 tbsp capers
• 80 g arugula

Instructions

1. 1.

   Season fish fillets with salt and pepper, then coat in flour. Heat rapeseed oil in a large pan and fry fillets about 3 minutes per side over medium heat. Remove and keep covered warm.

2. 2.

   Wash parsley, shake dry and finely chop. Wash lemon, grate dry zest, and squeeze juice. Clean pan, pour in lemon juice and stir in cold butter in small portions. Add lemon zest, capers, and parsley. Season with salt and pepper. Shake arugula, wash and dry. Serve fish fillets with arugula and lemon butter sauce.