My aupair-mother was nice enough to give me free reign of the fishmonger’s for lunch last week, and so I decided to divert from my go-to salmon and branch out to other fish. Lemon sole sounded like a good bet, and this simple recipe from BBC GoodFood was tasty tasty tasty, particularly with some delicious French bread and a baby-spinach salad.
4 fillets sole (or apparently you can also use plaice), skin-on
6 tbsp plain flour
3 tbsp light olive or sunflower oil
85g unsalted butter
Juice of 1 lemon
2 tbsp small capers
- Pull out any fishbones with tweezers.
In a large shallow bowl, season the flour with a little salt and black pepper. Toss the fish in the flour to coat well.
- Heat the oil in a large frying pan. Cook fish skin-side down for 2 minutes, then turn and cook the other side for 1-2 minutes until golden.
- Remove the fish to a warmed plate, then season.
- Return the pan to the heat, add butter until melted and beginning to turn a light brown, then mix in the lemon juice and capers. Swirl in the pan for a few seconds then return the fish to the pan to coat. Serve immediately.