White Fish with Citrus and Capers
Cut the tips (approx. 1/3) off the artichokes and remove the hard leaves, the stem and the bottom of the heart. Remove the fibre. Drizzle the artichokes with the lemon juice. Cook them in salt water for around 10 min. Drain, leave to cool, and slice.
Season the fish and then fry in hot oil until golden brown. Reduce the heat and leave to cook until firm yet slightly springy to the touch.
Heat some oil in another pan and fry the artichoke hearts. Season the lemon slices and the capers with salt and ground black pepper and arrange with the fish on preheated plates.
Melt the butter in a pot and drizzle over the fish. Add the artichokes and serve immediately.