 | choose two one portion groupers |
cleanse, rinse and scale |  |
 | oil a non-stick fry pan and put groupers on, at low heat |
in the meantime cleanse aromatic herbs |  |
 | after 10 minutes remember to turn groupers up to down very gently: they become more fragile by cooking |
grate lemon peel not too thin |  |
 | chop aromatic herbs and cut 4 large slices of one lemon |
insert lemon slices under the groupers gills |  |
 | add the chopped herbs and cook |
add rinsed and squeezed to dry capers |  |
 | lemon peel |
then remaining lemon juice |  |
 | serve hot |
slice on the table seasoned with their sauce: it will be a very tasty dish if you prepared a first course it will be enough also for 4 persons, served with boiled potatoes. |  |
