Sole meunière

• sole or plaice↗4 fillets fillets

  skin-on (about 140g/5oz each)

• plain flour↗6 tbsp tbsp
• light olive oil↗3 tbsp tbsp

  or sunflower oil

• butter↗85g g

  ideally unsalted

• lemon↗1

  juice only

• small caper↗2 tbsp tbsp

  (optional)

Step-by-step instructions

1. 1

   Check the fish for small bones and pull any out with tweezers. In a large shallow bowl, season the flour with a little salt and black pepper. Toss the fish in the flour, coating well, and shake off any excess.

2. 2

   Heat the oil in a large frying pan. Add the fish and cook, skin-side down, for 2 mins. Use a fish slice or large spatula to turn, then cook the other side for 1-2 mins until golden.

3. 3

   Remove the fish to a warmed plate, then season. Wipe out the pan with kitchen paper. Return the pan to the heat, then add the butter. Heat until it melts and begins to turn a light brown, then mix in the lemon juice and capers, if using. Swirl in the pan for a few secs, return fish to the pan and spoon over any juices. Serve immediately.