Add some fish into your diet with this tasty fish dish.
Season the flour with salt and pepper, dredge the fillets through and then dust off any excess
Heat some butter in a fry pan and when foaming add the fillets if they have skin put that side down first
You can use an egg flip to flatten the fillet as it cooks for the first 20 seconds so it doesn’t curl up
When skin side is lightly browned, turn fish over and cook the other side giving it a generous squeeze of lemon
Remove fish from pan and keep warm
Deglaze pan with white wine, scatter in some capers and then a knob of butter or two
Gently cook down until all the flavours are combined and you have the right quantity – the right quantity being enough to sauce the fish
Blanch or steam the carrots and the asparagus then remove from pot and drain on a plate
Drizzle over some of the honey and then toss together allowing some of the steaming liquid to loosen the honey and coat the veggies
Stack the carrots and asparagus on one half of the plate then place a fillet next to them and then the other fillet slightly crossed over the first fillet.
Spoon sauce and capers over the fillets.
Garnish with a wedge of lemon.
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