• 2 fillets seabass
• 50g butter
• 25g chopped chives
• 25g chopped parsley
• 1 grated lemon zest
• 1 lemon (juice)
• 50g chopped capers
• 25g chopped anchovies

1. Pre heat a little oil in a non stick frying pan on a medium heat
2. Season the seabass fillets with salt and pepper, then place skin side down into the pan.
3. Fry for 3 – 4 mins. Once coloured, turn the fillets over, add the butter then turn off the heat.
4. Once the butter has melted, remove the seabass fillets and set aside.
5. Place the frying pan back onto the heat.
6. Add the parsley, chives, lemon zest, lemon juice, capers and anchovy. Warm through, then place over the seabass.

Recipe by Dan ap Geraint, originally featured on Prynhawn Da.