Steps

• 1. Heat 10g of butter in a non-stick frying pan over medium-high heat until it begins to foam. Place the lemon wedges in the pan and cook for 1-2 minutes on each side until they are lightly caramelised. Remove and set aside on a plate.
  2. Lightly season both sides of the panko whiting fillets with salt and pepper. Add the fillets to the pan and cook for 2-3 minutes per side or until the flesh flakes easily with a fork. Remove from the pan, cover with foil, and set aside to keep warm.
  3. Lower the heat to medium and add the remaining butter to the pan. Once foaming, stir in the shallots and capers, cooking for about 1 minute until the shallots soften. Add the dill and 2 tablespoons of lemon juice, stirring until the mixture is warmed through.
  4. In a medium bowl, combine the rocket and radish slices. Drizzle with extra virgin olive oil and the remaining lemon juice, tossing gently to coat.
  5. To serve, place the whiting fillets on plates, spoon the caper and butter mixture over the top, and serve alongside the rocket salad, caramelised lemon wedges, and crusty bread if desired.