INGREDIENTS

• 1kg White Fish, sliced into serving portions
• 2 eggs well beaten
• 100g flour
• salt
• 1tsp sweet paprika

FOR THE SAUCE

• 200ml water
• 4tbsps capers
• 2 –3 cloves of garlic, mashed
• 4tbsps chopped parsely
• 1 tsp sweet paprika
• 1/2tsp chilli powder
• Salt, pepper

RECIPE

Dip the fish firs into the egg and then into a mixture of flour, salt and paprika.

Fry lightly in the oil until lightly browned.

Lift out and drain on absorbent paper.

Add the rest of ingredients to the frying pan and bring to the boil.

Add the fish and simmer for about 10 minutes turning the fish once.

Lift the fish into a serving dish.

Boil the sauce hard for about 5 minutes or until slightly reduced and thickened.

Pour over the fish.

Serve hot or at room temperature.