INGREDIENTS

Reef fish fillets (skinned and boned)
1kg SR flour
500g butter
1 lemon
Chopped parley
Lemon pepper
Salt & pepper to taste

METHOD

Into a plastic bag add the self raising flour, then put the fillets in and shake to give an even coating

Mely 100 grams of butter in a fry pan.

Add fillets, turn and coat the fillets with the melted butter. Fry untill light brown on both sides.

It is important not to let the butter burn - so be prepared to remove the pan from the heat.

Keep adding butter to the fry pan as more fillets are added.

When cooked, place on serving tray and sprinkle with lemon pepper and parsley.

Place another 100 grams of butter into the fry pan to make the sauce. When melted add the juice of one lemon, stir, then pour over the fish.

Serve with a fresh tossed salad.

Clean, fresh and very simple.

Trevor Hosie