Ingredients:
Plain flour - 2-3 tbsp
Lemon sole fillets - 4
Butter - 50 gms
Lemon juice - 60 ml
Olive oil - 3 tbsp
Rinsed bottled capers - 2 tbsp
Salt and ground black pepper
For Garnishing:
Lemon wedges
Fresh flat leaf parsley
Method:
Plain flour - 2-3 tbsp
Lemon sole fillets - 4
Butter - 50 gms
Lemon juice - 60 ml
Olive oil - 3 tbsp
Rinsed bottled capers - 2 tbsp
Salt and ground black pepper
For Garnishing:
Lemon wedges
Fresh flat leaf parsley
Method:
- Season the flour with salt and pepper.
- Coat the sole fillets evenly on both sides.
- Heat the oil with half the butter in a large shallow pan until foaming.
- Add two sole fillets and fry over a medium heat for 2-3 minutes on each side.
- Lift out the sole fillets with a fish slice and place on a warmed serving platter. Keep hot.
- Fry the remaining fillets in the same way, then lift them out carefully and add them to the platter.
- Remove the pa from the heat and add the lemon juice and remaining butter.
- Return the pan to a high heat and stir vigorously until the pan juices are sizzling and beginning to turn golden brown. Remove from the heat and stir in the capers.
- Pour the pan juices over the sole, sprinkle with salt and pepper to taste and garnish with the parsey.
- Add the lemon wedges and serve at once.
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