From the Spanish cookbook
2-3 tbsp plain flour
4 sole fillets
3 tbsp olive oil
2 tbsp butter
4 tbsp lemon juice
2 tbsp pickled capers, drained
salt and ground black pepper
fresh flat leaf parsley to garnish
Sift the flour on to a plate and season well with salt and ground black pepper. Dip the fish fillets into the flour, to coat evenly on both side.
Heat the oil and butter in a large shallow pan until foaming. Add the fish fillets and fry over a medium heat fro 2-3 minutes on each side.
Life out the fillets carefully with a metal spatula and place them on a warmed serving platter. Season with salt and ground black pepper.
Add the lemon juice and capers to the pan, heat through and pour over the fish. Garnish with parsley and serve at once.
This is such a ridiculously simple and quick dish to make (there’s really no reason why people should say that it’s difficult to cook fish when you have such simple recipes!) I made it in 15 minutes (right after I got back from Waitrose; managed to get myself some reduced price lemon sole as well) I really like the combination of the mild, crisp taste of the coated fish and the sharp lemon and caper sauce.