The perfect accompaniment to your beautifully fried or grilled fresh Ozpig fish. Delectable drizzled over a juicy piece of crispy skinned Tasmanian salmon.With just 4 ingredients that combine together wonderfully well it's very quick to make while your fish cooks.

Cooking style: Saucepan or small camp oven

Cooking time: 5 minutes


60g butter

1 tablespoons capers

1/4 cup lemon juice

1 tablespoon dill


  1. Melt butter until it bubbles up and browns slightly
  2. Add remaining ingredients, allow to simmer for a further minutes then remove from heat and serve.