Pan Fried Barramundi with Lemon, Capers and Spring Onions

Olive oil
Butter
Sea salt and ground pepper
1 Lemon, segmented
2 Spring onions
1 Tbspn of capers, drained
1 Tbspn of chopped, fresh parsley
4 Barramundi fillets, about 200g or with Whole Fish

Method:

Take a pan, add butter and olive oil then place fish, cooking lightly on both sides.

When fish is almost done add the capers, lemon, spring onion and parsley. Serve with a side salad.