Pan-fried Sole with lemon caper butter

Method

1. 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.

2. 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.

3. 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.

4. 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.