Pan-fried lemon sole with caper and parsley dressing
By jeves
Ingredients
- 4 fillets lemon sole
- 2tbsp plain flour, seasoned
- 1tbsp groundnut oil
- 50g (2oz) butter
- 2tbsp nonpareilles (small) capers, rinsed
- 2tbsp flat-leaf parsley, chopped
- squeeze lemon juice
- For the potatoes
- 250g (8oz) new potatoes, halved if large
- 15g (½oz) butter
- 50g (2oz) watercress, stalks removed
- lemon wedges, to serve
Details
servings 2
Level of difficulty Average
Preparation time 20mins
Cooking time 15mins
Cost Average budget
Preparation
Step 1
Put the potatoes in a small pan of boiling salted water and boil for 10-12 minutes, or until tender, then drain.
Step 2
Meanwhile, dust the lemon cod fillets in seasoned flour and shake off the excess. Heat the groundnut oil in a large, heavy-based frying pan over a medium heat, add the cod skin-side down and fry for 2 minutes. Carefully flip the fish using a palette knife and fry for another 1-2 minutes.
Step 3
Remove the pan from the heat, add the butter and swirl it around the pan. Add the capers, parsley and a generous squeeze of lemon juice, and season well. Spoon the buttery sauce over the fish a few times to baste it, then divide the fillets between 2 serving plates and pour over the rest of the sauce.
Step 4
For the potatoes, melt the butter and add the cooked potatoes and the watercress. Season and toss to wilt the watercress slightly. Divide the potatoes between the 2 plates, alongside the fish, and serve immediately (with some lemon wedges, if you like).
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