Skate Fillets with Lemon-caper Sauce

Rinse lemons in hot water, wipe dry and grate the peel of 1 lemon. Squeeze out the juice. Cut off peel of remaining lemon and cut out segments from separating membranes. Rinse the skate fillets, pat dry, season with salt and pepper and fry in olive oil in a non-stick pan until golden brown, about 2 minutes on each side. Arrange on warmed plates. Melt the butter in the pan. Add lemon fillets, grated lemon peel, lemon juice, capers and parsley and cook until heated through. Season with salt and pepper and drizzle over the fish.