Fish Fillets With Lemon and Caper Sauce

Cut peel and pith away from two of the lemons.

Slice the lemon into thin rounds, removing pips as you go. Set aside.

Squeeze the juice from the third lemon.

Mix the flour and cheese together on a plate. Coat the fish fillets with flour and cheese.

Heat the butter in a frying pan until it is hot. Add fish fillets to pan and cook for about 2 minutes before turning over and cooking the other side for a further 2 minutes. Lower the heat.

Add lemon juice, lemon slices and capers to the pan and allow the juice to come to the boil.

Transfer the fillets to a serving plate and garnish with chopped parsley and ground black pepper.

Serve with creamy mashed potatoes.