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