Pan-Fried Fish with Lemon Caper Sauce

Ingredients

• 4 skinless, boneless white fish fillets
• ¼ cup flour
• 1 teaspoon paprika
• ½ teaspoon garlic salt
• ¼ teaspoon ground black pepper
• A pinch of cayenne pepper
• 2 tablespoons cooking oil
• 1 cup cream
• ½ cup grated parmesan
• 1 tablespoon capers
• Finely grated zest and juice of 1 lemon
• Dill sprigs, to garnish

• Preheat oven to 180°C (160°C fan bake).
• To prepare the fish, combine the flour, paprika, garlic salt, pepper and cayenne in a shallow bowl. Add the fish and turn to coat.
• Heat the oil in a large, ovenproof pan over a medium heat. Sear the fish on both sides.
• Stir in the cream, parmesan, capers and lemon zest and juice.
• Place the pan in the oven for 3–6 minutes, depending on the thickness of the fillets, until the fish is just cooked through.
• Serve the fish on top of the sauce, garnished with dill.