Taste Buds magazine logo
Pan-fried white fish with roasted pepper, caper and olive dressing

Pan-fried white fish with roasted pepper, caper and olive dressing

A dish that’s bursting with flavours


  • 4 x 200g white fish fillets
  • 2 tbsp olive oil
  • Knob of salted butter
  • Sea salt to taste
  • 1 lemon, quartered (to garnish)

For the dressing

  • 125ml olive oil
  • 2 cloves of garlic, thinly sliced
  • ½ tsp chilli flakes
  • 2 tbsp apple cider vinegar
  • 1 roasted red pepper, sliced
  • 8 large green olives, pitted and sliced into thirds
  • 1 red chilli, seeded and finely sliced
  • 2 tbsp mini capers, drained
  • 2 tbsp chopped parsley
  • 1 tbsp chopped dill


  1. To make the dressing, put the olive oil, garlic and chilli flakes into a saucepan over a low heat. Cook gently for a few minutes until the garlic begins to turn a pale golden colour.
  2. Remove from the heat and stir in the vinegar. Add the remaining ingredients to the dressing and set aside to keep warm.
  3. Heat the olive oil in a non-stick saucepan and season the fish with salt.
  4. Add the fillets, skin-side down, and cook for two to three minutes until the skin becomes golden and crisp.
  5. Carefully turn the fish over and add the butter to the pan until it begins to foam. Then baste the fish with the butter until it is glazed and cooked through.
  6. Pour the dressing over the fish, and serve with new potatoes and green beans. Top with a lemon wedge.

Recipe by Jody Spencer

Taste Buds chef: Jody Spencer

Prefer Print?

Six times a year, delivered to your door

Annual subscription: £15
Single Issue: £3

May June 2024 issue out now

Try before you buy. View digital edition

Go to Shop
Taste Buds MayJune24 front cover