- 3tbsp groundnut or sunflower oil
- 100g plain flour
- Salt and pepper
- 4 lemon sole fillets, each weighing approximately 200g
- 125g unsalted butter
- Juice of 1 large lemon
- 1 small bunch of parsley, leaves finely chopped
- 1 tablespoon of capers
Season the flour well and lightly coat the sole fillets, shaking off any excess flour.
Heat the oil in a frying pan, then shallow fry the fish for 2 minutes each side until golden brown.
Add half of the butter. Lower the heat slightly, so that the butter browns without burning, then cook the fish for another 2 minutes each side.
Add the remaining butter to the pan and cook to the nut brown stage. Add the lemon juice, chopped parsley and capers and then season to taste and serve, with the butter still foaming, accompanied by steamed potatoes.