The delicate flavour and texture of can be enjoyed to the full in this simple, classic recipe. Lemon sole is used here because it is easier to obtain — and less expensive — than Dover sole.
Ingredients:
2-3 (30-45 ml) tbsp plain flour
4 lemon sole fillets
3 (45ml) tbsp olive oil
¼ (50g) cup butter
4 (60ml) tbsp lemon juice
2 tbsp (30ml) bottled capers, drained and rinsed
Salt and freshly ground black pepper fresh flat leaf parsley and lemon wedges, to garnish
Procedure:
1. Season the flour with salt and black pepper. Coat the lemon sole fillets with the seasoned flour evenly on both sides, shaking off any excess. Heat the olive oil with half the butter in a large shallow saucepan or frying pan until foaming. Add two of the lemon sole fillets and fry over a medium heat for about 2—3 minutes on each side, until golden.
2. Carefully lift out the sole fillets with a fish slice and place them on a warmed serving platter. Cover with foil and keep hot. Fry the remaining sole fillets in the same way and transfer them to the serving platter.
3. Remove the pan from the heat j and stir in the lemon juice and the remaining butter. Return the pan to a high heat and stir vigorously until the butter is fully incorporated and the pan juices are sizzling and beginning to turn golden brown. Remove from the heat and stir in the capers.
4. Pour the pan juices over the sole, sprinkle with salt and pepper to taste and garnish with the parsley. Add the lemon wedges and serve at once.
Tip: It is important to cook the pa juices to the right colour after removing the fish. Too pale, and they will taste insipid; too dark, and they may taste bitter. Take great care not to be distracted at this point so that you can watch the colour of the juices change to a golden brown.

The delicate flavour and texture of can be enjoyed to the full in this simple, classic recipe. Lemon sole is used here because it is easier to obtain — and less expensive — than Dover sole.

Ingredients:

2-3 (30-45 ml) tbsp plain flour

4 lemon sole fillets

3 (45ml) tbsp olive oil

¼ (50g) cup butter

4 (60ml) tbsp lemon juice

2 tbsp (30ml) bottled capers, drained and rinsed

Salt and freshly ground black pepper fresh flat leaf parsley and lemon wedges, to garnish

Procedure:

1. Season the flour with salt and black pepper. Coat the lemon sole fillets with the seasoned flour evenly on both sides, shaking off any excess. Heat the olive oil with half the butter in a large shallow saucepan or frying pan until foaming. Add two of the lemon sole fillets and fry over a medium heat for about 2—3 minutes on each side, until golden.

2. Carefully lift out the sole fillets with a fish slice and place them on a warmed serving platter. Cover with foil and keep hot. Fry the remaining sole fillets in the same way and transfer them to the serving platter.

3. Remove the pan from the heat j and stir in the lemon juice and the remaining butter. Return the pan to a high heat and stir vigorously until the butter is fully incorporated and the pan juices are sizzling and beginning to turn golden brown. Remove from the heat and stir in the capers.

4. Pour the pan juices over the sole, sprinkle with salt and pepper to taste and garnish with the parsley. Add the lemon wedges and serve at once.

Tip: It is important to cook the pa juices to the right colour after removing the fish. Too pale, and they will taste insipid; too dark, and they may taste bitter. Take great care not to be distracted at this point so that you can watch the colour of the juices change to a golden brown.