Tip the flour onto a large plate or dish and
season with salt and pepper. Dredge the fish
in the flour until completely coated. Place
a large frying pan over a high heat and add
half the butter. When the butter is sizzling, lay
the fish into the pan and cook for 4-5 mins
on each side until golden, then transfer the
fish to two plates and keep warm.
Working quickly, place the pan back on the
heat with the remaining butter. When it’s
starting to foam and turn light brown, throw
in the capers, then the parsley and sizzle for
a moment. Squeeze in the lemon half and
simmer everything for a moment longer.
Season the buttery sauce in the pan with
a touch of salt and pepper, then spoon half
over each portion of fish. Serve with mashed
potatoes and steamed spinach, and lemon
wedges for squeezing over.