Pan fried Barramundi Fillet with Lemon Caper Sauce and Potato Mash #fish

This is a simple but outstanding dish. You can substitute any other fish that you wish. This is an easily prepared meal that can ready in 30 minutes. Serve at your next dinner party. This dish will be a huge hit with guests. 

Ingredients: 

2 Barramundi Fillets
20g Butter
1/4 cup White Wine
1/4 cup Thickened Cream*
Lemon Juice from 1/2 Lemon
Lemon Rind, cut into strips
1.5 - 2 tablespoons Capers
Parsley - chopped
1 tablespoon gluten-free Plain Flour
Salt and Pepper

Potato Mash:
 
3 large Potatoes, peeled and cut into quarters
30g Butter
1/3 cup Thickened Cream**
Salt and Pepper

Method:

Boil or steam the potatoes in a saucepan until soft. 
Mash until fine. 
Add butter, cream, salt and pepper.  Mix well giving a creamy mash. 

Heat pan with a little olive oil. 
Sprinkle salt and pepper on the fillet, toss a little flour on both sides. 
Pan fry on a medium-hot heat until both sides are golden brown and crispy outside - if the fillet is too thick, cut 2 deep lines in the middle before cooking or place in oven at 180C for several minutes after pan frying.

In another small saucepan, heat butter, capers and lemon rind until little burnt. Pour the white wine into the pan, then lemon juice and cream. 
Cook until the sauce is reduced. 
Add seasonings and parsley.

Plate up the fish fillets and potato mash on the plate, pouring the sauce over. 
Serve hot.
* If you do  not like cream, you can make the sauce with extra butter and white wine with the lemon juice.
** Some people may like a less rich potato mash - the thickened cream can be replaced with milk. 
Vary the amount of cream/milk to make your prefect mash.

Contact: lee.leehocklai@gmail.com