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Pan-fried lemon sole with caper and parsley dressing

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Rate this recipe 3.4/5 (116 Votes)

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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