Belle meunière fish

Potatoes

1. 1 Peel the potatoes and cut them so each has 7 sides. Cook in water with salt and coarse salt.

Fish

1. 2 Season the fish with salt and pepper to taste. Dredge the fillets in flour on one side only, and shake off the excess flour.
2. 3 In a frying pan, melt the butter until it is lightly golden. Place the fillets over low heat, floured side down first.
3. 4 Let them brown on one side, flip, and brown the other side. Transfer them to a plate and set aside.

Sauce

1. 5 Melt the butter in a frying pan, add the onion and garlic and sauté. Add the almonds, the dedo-de-moça pepper, the capers and the lime juice.
2. 6 Season with salt and black pepper to taste. Stir in the chopped parsley and turn off the heat.

Finishing

1. 7 Place the fillets on plates and top with the sauce. Garnish with the potatoes alongside the fillet.