Pan-grilled angelfish with shaved biltong and radish-caper butter – Food & Home Magazine

Ingredients

• 5ml (1 tsp) sugar
• 6 x 200g angelfish/sustainable firm fish fillets
• 45ml (3 tbsp) shallots, peeled and finely sliced
• 150g butter
• 25ml small capers, rinsed
• 45ml (3 tbsp) caperberries, sliced + extra, left whole, to garnish
• 25ml fresh parsley, chopped
• 4 red radishes, thinly sliced
• juice of ½ lemon
• 60g very moist biltong, thinly shaved
• nasturtium leaves, to garnish (optional)