Redfish with Lime and Capers

Name: Redfish with Lime and Capers
Yield: 8
Ingredients: 1/2 cup of fresh parsley breadcrumbs; 1/2 cup of finely chopped green onion; 4 tablespoons of olive oil; 4 tablespoons of caper berries, rinsed; 4 tablespoons of chilled butter, cut into small pieces; 4 redfish fillets, weighing approximately 750g each and cleaned; 2 lime wedges, cut in half; 1 large clove of garlic, mashed; Salt and black pepper to taste

1
1/2 cup of fresh parsley breadcrumbs
2
1/2 cup of finely chopped green onion
3
4 tablespoons of olive oil
4
4 tablespoons of caper berries, rinsed
5
4 tablespoons of chilled butter, cut into small pieces
6
4 redfish fillets, weighing approximately 750g each and cleaned
7
2 lime wedges, cut in half
8
1 large clove of garlic, mashed
9
Salt and black pepper to taste

Ingredients

1
1/2 cup of fresh parsley breadcrumbs
2
1/2 cup of finely chopped green onion
3
4 tablespoons of olive oil
4
4 tablespoons of caper berries, rinsed
5
4 tablespoons of chilled butter, cut into small pieces
6
4 redfish fillets, weighing approximately 750g each and cleaned
7
2 lime wedges, cut in half
8
1 large clove of garlic, mashed
9
Salt and black pepper to taste

Directions

1
Preheat the oven to a high temperature
2
Place the fish on a kitchen board and make four diagonal cuts across the top of each fillet
3
Season with salt and black pepper
4
Place half a lime wedge on top of each cut, with the skin side facing up
5
Distribute the olive oil at the bottom of a baking dish and sprinkle with salt and pepper
6
Arrange the fish fillets side by side
7
Mix together the parsley breadcrumbs, green onion, garlic, caper berries, and salt to taste
8
Spread this mixture around the fish
9
Cover with small pieces of butter
10
Bake for 25 minutes or until the fish flakes easily when tested with a fork
11
Serve immediately.