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Lemon sole with caper butter

Delicious, elegant and simple

· recipes,lemon sole,flat fish,main course

Lemon sole

Lemon sole are a species of flat fish, similar to the larger and more expensive dover sole, or the less common megrim (sometimes called megrim sole). They're small but delicious, with a delicate flavour. Your fishmonger or fish counter will often have the fillets so preparing a whole flat fish from scratch isn't a problem.

Like most delicate fish they don't need very complicated cooking or recipes to make the most of them; in fact the simplest is often best. They pair well with sharp, rich and French flavours like lemon and butter in this recipe. They're also good with a few brown Morecambe Bay shrimps thrown in the pan at the end. Serve with seasonal green veg and some new potatoes if you need a bit more sustenance.

Ingredients:

  • 2 lemon sole fillets
  • 50g unsalted butter
  • juice of one lemon
  • pinch of dulse seaweed flakes (optional)
  • 1 tbsp capers, rinsed
  • Malden sea salt and freshly ground black pepper

Equipment:

  • frying pan
  • fish slice
  • lemon juicer
  • measuring spoons

Method:

  • Melt half the butter in a frying pan on medium heat. Season the fillets and add to the pan. Cook for three minutes.
  • Turn over the fish. Add the rest of the butter, half the lemon juice, the dulse and the capers. Cook for another two minutes.
  • Serve with a final squeeze of lemon juice, the veg and potatoes if using.
Serves 2.
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