Sole Meuniere

Method

• Place flour, salt and pepper in a shallow bowl. Pat each fish fillet dry with a paper towel, then dust both sides with flour mixture. Set aside.
• Heat a large, non-stick frying pan over medium heat. Add 2 tablespoons of oil and butter.
• Once the butter begins to foam, gently place each fish, skin side down, into the pan. Cook for 2 to 3 minutes, until the bottom of the fish, is golden brown and crisp.
• Turn the fish over, and add the remaining tablespoon of oil and butter. Cook for a further 2 to 3 minutes. Remove fish onto a warm plate.
• Wipe out pan, and heat over high heat. Add capers and remaining butter. Cook for 1 minute, stirring capers every 15 seconds.
• Reduce heat to low, put back the fish fillets and squeeze lemon juice over them. Cover with a lid, and cook for a further 2 minutes.
• Spoon over the sauce to the fish and serve.
• Serving Suggestions: Serve with crushed potatoes with rocket & lemon wedges.