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Tonight, a simple dinner of St. Peter’s fish and salad was all I wanted and all I needed.
Crispy fish filet with a bit of lemon/caper butter and romaine lettuce with peppers, radish and onion in raspberry vinaigrette.
Aaahhhh, the simple life 🙂
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- St. Peter’s Fish
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- Panko, cayenne, sea salt, garlic
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- Eggwash, cayenne, sea salt, garlic
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- Breaded St. Peter’s fish
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- Saute in olive oil
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- Discard, oil, add butter, lemon juice, capers
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- Rest on absorbent paper
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- Panko breaded St. Peter’s fish
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- Panko breaded St. Peter’s fish
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- Panko breaded St. Peter’s fish
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- Romaine, radish, onion, peppers, raspberry vinaigrette
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- Romaine, radish, onion, peppers, raspberry vinaigrette
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ChefsOpinion 
You are providing excellent dishes and recipes chef
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Love the addition of the capers!
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Lemon, butter and capers alway’s go well with breaded food, Edwina 🙂
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Very nice ,Hans.Where this Fish come from ,is it like Tilapia?Your Recipe reminds me of
Hamburg lemon,capers,shallots,julienne of crisp
bacon.This was the good time auf der reperbahn.GREETINGS ROLF!
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Rolf, when I was 19 I used to live 100 meters from the reperbahn. Used to work late shift at the “block house”, so when I got home from work it was usually 2.00am. Short shower, then back out to where the action was until morning. Usually a late dinner/ early breakfast of things like sholle, schnitzel or eisbein with a bunch of “ladies” at around 6.00am. These were the times 🙂
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