Ingredients

• 2 fillets of lemon sole (about 150g/5oz each)
• skin removed
• 3 tbsp plain flour
• ½ tsp salt
• 2 pinches freshly ground black pepper
• 1½ tbsp sunflower oil
• 45g/1½oz butter
• cut into cubes
• ½ lemon
• juice only
• 1 tbsp chopped flatleaf parsley
• 1 tbsp small capers (optional)

Directions

• Check the fish for small bones and use tweezers to pull out any that you find.
• Mix the flour with the salt and pepper and spread out over a large plate. Pat the fish fillets in the flour so they are evenly coated
• and shake off any excess.
• Heat the oil in a large frying pan over a high heat. When the oil is smoking hot
• place the fish fillets in the pan and lower the heat to medium. Cook for 1-2 minutes on one side until golden-brown
• then turn the fillets over and cook for a further 1-2 minutes until the second side is golden-brown. (Flatfish fillets need only 1-2 minutes cooking on each side. If you’re cooking thicker slices or fillets from a fish like trout (2-3cm/1in thick)
• then 3-4 minutes on each side should be fine.)
• When cooked remove the fish from the pan and wrap the fish in aluminium foil to keep warm.
• Wipe the pan with paper towels and return to a medium heat. Add the cubes of butter and heat until they melt and become light brown
• then turn off the heat and add the lemon juice (stand back a little as it will splutter).
• Add the parsley and capers (if using)
• and swirl the contents of the pan around. Return the fish to the pan
• spoon over the juices and serve immediately.