Sautéd sea bass with capers and lemon

Ingredients

3– 4 tbsp olive oil
4 sea bass fillets (skin on)
2 tbsp all-purpose flour
1 tbsp corn flour
1 tbsp lemon juice and a few lemon wedges for garnishing and a little lemon zest
4 tbsp desalinate capers
4 tbsp finely-chopped dill
4 medium-sized potatoes, peeled and cut into large pieces
4 tbsp butter and 1 tbsp olive oil
3 – 4 spring onions cut into thin 3 cm strips.
salt and freshly-ground pepper

Heat the olive oil in a pan on medium to high heat
Season the fillets with salt and pepper
Mix the two flours together and coat the fillets.
Fry them with the skin side down for 3 minutes and then on the other side for 2 – 3 minutes.
Pour over the lemon juice and continue cooking for another 3 minutes.
Add the capers and dill, stir and remove the frying pan from the heat after 2 minutes.
Boil the chopped potatoes for 10 – 12 minutes in salted water, strain them and press them slightly.
Heat the olive oil and the butter in a pan and sauté the potatoes until they form a crust.
Season with salt and pepper and sprinkle with fresh spring onions.
Serve the lemon-flavoured fillets with potato salad and lemon wedges.