The lemon butter sauce with capers gives this dish a zesty kick. It's not just for chicken piccata or lemon chicken cutlets.

Meanwhile, for the sauce, place the butter into a small saucepan over a medium heat and heat until melted and just turning nut brown in colour. Add the lemon juice, caperberries, capers and ...

Place the lemon slices, herbs ... to cook slightly for a few minutes after you remove it from the oven. Sauce: While the salmon is roasting, place all the ingredients for the sauce in a bowl ...

Transfer to a warm plate while you quickly make the sauce. • Add the butter to the pan and when it starts to foam, add the lemon juice, parsley and capers. • Spoon the sauce down the length of ...

Add the lemon segments capers and chopped parsley ... Serve immediately with the roast cauliflower and brown butter sauce. Preheat the oven to 180°C. Begin by browning the butter.