Sole Meunière

Ingredients

• 8 lemon sole fillets
• 60 g plain flour
• 100 g unsalted butter
• 2 lemon
• 20 g flat-leaf parsley
• 2 tbsp capers
• 2 tbsp sunflower oil

Method

1. 1

   Season the flour with salt and pepper. Dust the sole fillets lightly in the seasoned flour and shake off any excess.

2. 2

   Heat half the butter and the oil in a large frying pan over a medium-high heat. Fry the fillets for 2 minutes per side until golden. Work in batches. Keep warm.

3. 3

   Wipe the pan clean. Melt the remaining butter over a medium heat and cook until it turns a nutty golden-brown colour. Remove from the heat immediately.

4. 4

   Add the lemon juice, capers, and chopped parsley to the brown butter. Pour over the fish and serve at once with steamed new potatoes.