Step 1

Season the fish with salt on both sides then dip into flour, shaking off the excess and whisked eggs.

Step 2

Whisk the eggs then pour into a shallow dish.

Step 3

Heat a large frying pan until hot, then use tongs to dip the fish into the egg, completely coating the fillets on both sides.

Step 4

Add the butter to the pan, allow to melt, then add the fish. Cook until golden on both sides and serve on hot plates with wedges of lemon and simple butter sauce (see below)

Step 5

For the Simple butter sauce for the fish: Once the fish is out of the pan, add an extra Tbsp butter, cook until it begins to bubble and go brown, add 1 Tbsp lemon juice and 1 Tbsp chopped parsley, caper berries, some freshly ground pepper and spoon over the cooked fish.