Steps
- 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.
- 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.
- 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.
- 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.
- 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.