Thursday

FISH WITH CAPER BUTTER

SERVES 4 PREP 10 MINS COOK 8 MINS PER SERVE 1919kj

100g butter 1 tbsp chopped parsley 2 tsp capers, drained, finely chopped 1 garlic clove, crushed 4 x 150g white fish fillets lemon wedges, to serve

ZUCCHINI & MIXED PEA SALAD

1 zucchini, peeled into ribbons 100g sugar snap peas, trimmed 1 cup frozen peas ½ cup chopped parsley 2 tbsp extra virgin olive oil 1 tbsp lemon juice

1 In a small bowl, combine butter, parsley, capers and garlic. Season to taste and mix well.

2 In a large frying pan, heat half butter mixture on high. Cook fish 2-3 mins each side until flesh flakes easily when tested with a fork.

3 ZUCCHINI & MIXED PEA SALAD

Meanwhile, blanch vegetables in a saucepan of boiling, salted water 30 secs. Drain well. Transfer to a bowl with parsley, oil and juice. Season to taste and toss gently.

4 Serve fish with vegetables and a dollop of the remaining butter mixture. Accompany with lemon wedges, if liked.