White Fish with Lemon and Caper Sauce

As with all the fish and chicken dishes I cannot comment personally, but only convey my husband's opinion.  This he loved and said he would order it again if he was at an Al A Carte brunch.   Mind you, he was hungry as it was Ramadan in Dubai so he had not eaten all day.   This will be a repeat dish for him.

 INGREDIENTS

½ Lemon

⅓ cup almond flour

Salt and pepper to taste

1 piece of white fish...I initially used a Sole Fillet

2 tspn olive oil

1 glove garlic, finely chopped.

⅓ cup stock.

1 tblspn capers

2 tspn butter

METHOD

1. Remove the skin and white pith from the lemon, removing the membranes.  Cut into pieces, keeping any juices and put into a bowl.
2. Combine the almond flour, salt and pepper in a bowl.
3. Put the fish in the flour and cover on both sides.
4. Heat the oil in a frying pan on a medium heat. Cook the fish until it is golden brown on both sides, then transfer to a plate and keep warm.
5. Add the garlic to the pan and fry gently for a minute, add the stock and bring to the boil, whilst stirring.
6. Add lemon juice/pieces, capers and butter.  Cook until the butter has melted.
7. Spoon the sauce over the fish, eat and enjoy.