Here is a Greek Lemon Sauce for Monkfish, Lemonfish, Groper Steaks, Warehou, Prawns or ask staff what's the freshest in store

The ingredient quantities depend on the amount of fish:

100g Butter

Garlic clove or 2

¼ - ½ cup Dry white wine (to cover base of pan)

Juice of 1 lemon (lemon should be 1/3 quantity of wine)

Parsley

Salt and ground peppercorns

Capers (5 to 10 for each fish)

Paprika

In a hot frypan add the butter and crushed garlic clove. Place the fish or prawns on top, cook then turn, next add dry white wine in the pan and thicken the sauce. Reduce the heat and add lemonjuice, salt and peppercorns, parsley, and lastly the capers. Sprinkle with paprika for colour and remove from heat.

 

Serve with your fave vege and rice.