SOLE WITH CAPER AND LEMON BUTTER
Instructions:
- 2 whole lemon sole, weighing about 1lb 2oz (500g) each, gutted, and heads, tails, and skin removed (ask the fishmonger to do this)
- 1/2 cup all-purpose flour, seasoned with salt and pepper
- 3 tbsp olive oil
- sea salt and freshly milled
- black pepper
- FOR THE CAPER AND LEMON BUTTER
- 4 tbsp (1/2 stick) unsalted butter
- 1/3 cup nonpareil capers
- juice of 1/2 lemon
- 2 tbsp roughly chopped fresh curly parsley
- Dredge the fish in the seasoned flour.
- Put a large, non-stick skillet over high heat, pour in the oil, and heat until hot. Place the fish in the oil and shake the pan to be sure that the fish isn’t sticking to it. Leave to cook undisturbed for 4 minutes until golden brown underneath, then turn the fish over and cook undisturbed for 4 minutes longer.
- While the fish is cooking, make the caper and lemon butter.
- Heat a small, non-stick skillet over medium-high heat, add the butter, and wait until it starts to foam. Now stir the butter with a wooden spoon until the foam starts to drop and turn nut brown.
- Quickly stir in the capers followed by the lemon juice and parsley. Stir vigorously all the time. Remove from the heat and keep hot.
- As soon as the fish is done, transfer it to plates and spoon the hot caper and lemon butter over the fish. Serve immediately.