2 fillets lemon sole – roughly 150 g each, skinless
3 tbsp plain flour
1 1/2 tbsp sunflower oil
45 g butter, chopped into cubes
Juice of 1/2 a lemon
Small handful chopped parsley
1 tbsp small capers
Salt and pepper
Run your fingers over the fish to check for small bones and remove with a pair of tweezers. Season the flour generously with salt and pepper and spread on a large plate. Coat the fish fillets in the seasoned flour and shake off any excess.
Heat the oil in a large frying pan over a high heat, when the oil is very hot – smoking almost then put the fish in skinned side up and lower the heat to medium. Cook for 1-2 minutes until golden then turn over and cook for another 1-2 minutes until golden again. Put onto a warmed plate and cover with foil.
Wipe the pan out with kitchen roll and put back on medium heat. Add the butter then cook until it is a light brown colour. turn off the heat and add the lemon juice – be careful as it will splutter. Then add the parsley and capers and stir well. Return the fish to the pan and spoon over the butter sauce. Serve with new potatoes finished in butter and parsley and any veg of your choice.