1 Add the butter to a food processor fitted with a cutting blade and mix, then add the wild garlic and parsley and continue mixing until the butter is smooth and the leaves are blended through. Add the salt and chilli and continue to mix for a few seconds only.
2 Scrape the garlic butter on to a large sheet of cling film and shape into a sausage. This can be stored in the fridge for up to a week. You can cut a slice off as and when you need it.
3 To bake the fish, pre-heat your oven to 200C/Gas Mark 6. Wash and dry each fillet before placing, skin side up, on an oiled baking tray (you can instead line this with an oiled baking parchment to help reduce the washing up).
4 Place a 50g slice of wild garlic butter on top of each fillet, then sprinkle a few capers and 2 or 3 slices of lemon on top. Season with salt and black pepper, a squeeze of lemon and a drizzle of olive oil. Bake for 15 minutes until the lemon and the
skin is crispy.
