This popular French classic coats the fish in seasoned flour which lightly protects the fish without overpowering its flavour
Prep:5 mins
Serves 4
4 fillets sole or plaice, skin-on (about 140g/5oz each)6 tbsp plain flour3 tbsp light olive oil or sunflower oil85g butter, ideally unsalted1 lemon, juice only2 tbsp small caper (optional)
STEP 1Check 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.STEP 2Heat 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.STEP 3Remove 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.
