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   Ingredients :
6 white fish fillets, skinless
Juice of 1 2 lemons
White pepper
2 garlic cloves, crushed or blended
5 oz (150g) butter, approximately
Capers, drained
Cooked white potatoes, peeled and sliced and browned in the skillet
Parsley, finely chopped


Arrange fish fillets in a ovenproof glass baking dish. Season with salt and pepper and pour lemon juice on top o fillets.
Place garlic in a small saucepan with cup water and bring to a boil. Pour over the fillets just before baking the fish. Cover baking dish with parchment paper or aluminum foil. Bake in preheated oven to 400F (200C) for 10 12 minutes until fish is cooked and still juicy.

While fish is in the oven, melt butter in a skillet until it turns a dark brown color. Remove from the heat and add the juice of 1 lemon and the capers. If necessary, season with salt and pepper. When the fish is done, remove fillets from the baking dish with a slotted spoon and place on the dishes.
Pour brown butter sauce and capers over fish.
Serve on the side with sliced cooked potatoes, browned in the skillet. Sprinkle chopped parsley on potatoes if desired.
        6 servings
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