Pan-fried Sole with lemon caper butter
Dover sole has a delicate flavour and its flesh is firm and lightly textured - a delicious option with lemon butter for a citrusy boost
SERVES
4
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
12
MINUTES
Ingredients
8 small fillets of sole (or 4 large)
60g cup of flour
seasoning
For the lemon and caper butter:
a large knob of butter
2 garlic cloves
1 small handful of capers
zest of 2 lemons
Method
Sprinkle the flour, sea salt and pepper onto a plate and lightly mix. Place your sole on the plate, turning it to cover both sides with the flour. Shake the excess flour from your fish. In a mixer, blitz all the ingredients for your butter until it forms a smooth paste.
Heat a small dash of oil in a pan until hot. Place your first sole fillet onto the pan, skin side down and cook for about three minutes.
Turn the fish over at this point and add about a teaspoon of the lemon caper butter, place it over the fish and let the butter melt into the pan.
Cook for a further three minutes until the fish is a light golden colour. Take the fish gently out of the pan with a fish slice and put it on a plate, pour the juices from the pan over the fish.
