Here’s a restaurant quality dish you can have for a home cooked price – I spent £2.57 on a single lemon sole. It’s a classic French dish (sole meunière) and cooking the fish on the bone deepens the flavour. Just be careful as you eat to remove the bones as you go – it’s worth the effort as the cooking is so quick and easy.  If you serve with a mixed green salad you can have supper on the table in five minutes.

These quantities are per person, so multiple as needed.

Ingredients

• 1 lemon sole
• 2 teaspoons capers
• 25g butter
• 1 tablespoon plain flour
• Salt and butter
• Olive oil
• Juice of one lemon

Method

1. Measure the flour onto a plate and season well with salt and pepper. Dip each fish in the flour and cover well but then shake off surplus flour.
2. Heat the oil in a frying pan and cook the sole for about two or three minutes on each side. Put towards one side, keeping the fish warm.
3. Add the butter to the pan and when melted add the capers and lemon juice. Cook for one minute on a gentle heat and put over the sole. Serve immediately.

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