Whitefish fillets with butter, sage, caper berries and salt-preserved lemons

All the ingredients are local: whitefish, one of Lake Garda's most prized fish, and lemons, capers and extra virgin olive oil from small producers in Gargnano. I used products from Giacomini Valerio's organic farm and thank Marisa for giving me these wonderful ingredients. Quality products do not need complicated recipes. Serve with cooked vegetables or simply salad.
INGREDIENTS
Whitefish fillets
Butter
Sage
Extra virgin olive oil
Italian 00 flour
Salt
Pepper
TO GARNISH
Caper berries (from Giacomini Valerio's farm)
Salt-preserved lemons (from Giacomini Valerio's farm)
Allow 2 fillets per portion, or 3 if small. My fisherman supplies skinless fillets when requested. I wash, dry and coat them in flour, shaking off the excess.
I heat a large piece of butter with a little oil and sage leaves in a large frying pan.
I add the whitefish fillets and brown on one side.
I add salt and pepper.
I turn them and brown on the other side.
I plate them and finely chop the salt-preserved lemon.
I put a few pieces on each fillet and decorate with caper berries for an aromatic, refreshing counterpoint.