Heat the remaining butter in the pan until it starts to smell nutty, then add the capers and squeeze in the juice from one of the lemon halves. Stir, then spoon the lemony caper butter over the fish to serve. Sprinkle parsley over the fillets and serve with the remaining lemon half, cut into wedges, for squeezing. Serve with new potatoes and steamed purple sprouting broccoli, if you like.
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Hello seafood lovers,
Please note that next week’s delivery will be on Saturday (2nd of July) instead of Friday because of a public holiday on the 1st of July in Hong Kong. Order cut-off time will stay Monday 4PM.
Contact us at +852 2682 3027 for any questions.