GUILT-FREE FISH DISHES

YELLOWTAIL STEAKS WITH BROWN BUTTER, CAPERS AND PARSLEY SAUCE

Serves 4

2 lemons 4 fillet steaks yellowtail, about 200g each, skin removed or not sea salt and freshly ground black pepper flour, for dusting 2 tbsp olive oil

85g butter 1 good handful capers 1 good handful fresh flat-leaf parsley, picked Juice one of the lemons and cut the other into wedges.

Season the fish with salt and pepper on both sides and very lightly dust with flour. Shake or pat off the excess.

Heat a non-stick frying pan to very hot. Add the olive oil, swirling it around to coat the bottom. Place the fish in the pan, flesh side down. Leave it to colour for 2 minutes.

When the flesh is golden, turn the fish over onto its skin side. Turn the heat down slightly.

The yellowtail should be cooked through after 3-4 minutes. Remove the fish from the pan and keep it warm.

Now toss the butter into the pan and allow it to melt. Watch very carefully as the butter starts to turn golden. Add the capers and parsley, and, for the next 30 seconds, swirl the pan again until the butter goes slightly brown (not black).

Add the lemon juice and remove the pan from the heat. It will sizzle and bubble. Swirl the juices around in the pan, then pour the sauce over the fish (with a flourish).

Serve with lemon wedges, potatoes cooked your favourite way, and a green salad.

PICTURES: CRAIG FRASER, FROM STARFISH COOKBOOK