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The KILIG Kitchen · Mains - Global
Lemon Butter Fish with Capers
GFNF
Ingredients
- White fish fillet - 2 (300 g total)
- Butter - 2 tbsp (30 g)
- Lemon juice - 1 tbsp (15 ml)
- Capers - 1 tbsp (10 g)
- Parsley - 1 tbsp (5 g), chopped
- Salt - ½ tsp (3 g)
Method
- Mix melted butter, lemon, and capers.
- Coat fish; Steam 100 °C for 5 min → Air Fry 175 °C for 9 min.
Chef's Notes
Steam cooks the fish gently; the air finish browns butter for richness.