- 4 fillets sole or plaice, skin-on (about 140g/5oz each)
- 6 tbsp plain flour
- 3 tbsp light olive oil or sunflower oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 85g butter, ideally unsalted
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 1 lemon, juice only
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- 2 tbsp small caper (optional)
Capers are the small flower buds of the Capparis shrub, which grows in the Mediterranean. As…
Check the fish for small bones and pull any out with tweezers. In a large shallow bowl, season the flour with a little salt and black pepper. Toss the fish in the flour, coating well, and shake off any excess.
Heat the oil in a large frying pan. Add the fish and cook, skin-side down, for 2 mins. Use a fish slice or large spatula to turn, then cook the other side for 1-2 mins until golden.
Remove the fish to a warmed plate, then season. Wipe out the pan with kitchen paper. Return the pan to the heat, then add the butter. Heat until it melts and begins to turn a light brown, then mix in the lemon juice and capers, if using. Swirl in the pan for a few secs, return fish to the pan and spoon over any juices. Serve immediately.