Fried char with lemon butter and capers

Ingredients:

• 450-600 g Arctic char fillet, cut into 4 pieces
• 70 g unsalted butter, room temperature
• 2 tbsp. capers in brine, drain the brine, finely chop the capers
• 1 tbsp finely chopped fresh parsley
• Finely grated zest and juice of half a lemon + wedges for serving
• 1 cup stale bread, cut into 1 cm pieces (baguette or country bread)
• 1 tbsp. vegetable oil
• 340 g green beans, ends removed
• Lemon wedges, for serving

Preparation:

1. In a bowl, combine 4 tablespoons butter, capers, parsley, lemon zest and juice, 1/2 teaspoon salt, and a pinch of freshly ground black pepper with a spatula; set aside. Bring a medium saucepan of salted water to a boil.
2. In a large nonstick skillet, melt the remaining 1 tablespoon butter over medium-high heat. Add the bread pieces, season with salt, and cook, stirring occasionally, until golden brown, about 4 minutes; transfer to a plate.
3. Wipe out the skillet, add vegetable oil, and heat over medium-high heat. Sprinkle the fish with salt and pepper on both sides and place it skin-side down in the skillet. Cook until the skin is golden brown and crispy, about 4 minutes.
4. Carefully turn over and continue cooking until cooked through, about 1 more minute; transfer to a plate.
5. Meanwhile, drop the beans into boiling water and cook until crisp-tender, about 4 minutes. Drain and season with salt and pepper.
6. Divide among plates and top with croutons. Add the fish and drizzle with lemon-caper oil; serve with lemon wedges.