Ingredients

2 200g fillet of Snappers Flour for dusting Sea Salt & freshly ground black pepper 1 tablespoon Olive Oil 1 Lemon sliced in half Small handful caper berries ½ bulb (large) Fennel tough outer skin removed 1 tablespoon fennel tip or dill Small handful Flat-leaf parsley washed Best quality Olive Oil for finishing

Description

Season The Fish Generously With Pepper And Then Dust The Fillets Lightly In Flour. Heat The Tablespoon Of Oil In A Pan (preferably Non Stick). Sprinkle A Little Flour Into The Hot Oil; If It Starts To Sizzle Place The Fish Skin Side Down In The Oil. Place

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