Sole Meunière with Capers and Lemon

• 320 g Sole fillet, skin removed
• ½ tsp Fine sea salt
• ¼ tsp Black pepper
• 40 g Plain flour
• 70 g Unsalted butter
• 2 tbsp Capers
• 1 medium Lemon
• 10 g Fresh parsley

1. Pat the sole dry, then season both sides with the fine sea salt and black pepper. Put the plain flour in a shallow bowl. Finely chop the fresh parsley and cut the lemon in half.
2. Heat a large frying pan over medium heat and add half the unsalted butter. Dredge the sole in the flour, shaking off the excess, then lay the fillets in the pan. Cook for 2 to 3 minutes per side until golden and just cooked through.
3. Transfer the fish to warm plates. Wipe out any burnt flour from the pan if needed, then return the pan to medium heat and add the remaining butter. Cook until the butter foams and turns nutty and light brown, 1 to 2 minutes.
4. Add the capers and cook for 30 to 60 seconds. Squeeze in the juice from half the lemon, swirling the pan to combine, then taste and add a pinch more fine sea salt if needed. Spoon the browned-butter sauce over the sole, scatter over the parsley, and serve immediately with the remaining lemon half for squeezing.

Made this recipe? Rate it — a comment is optional.