Pan-Fried Lemon Sole with Capers
2 tbsp plain flour
4 sole fillets
2oz, 50 g unsalted butter
1 lemon, thinly sliced
2 tbsp capers, drained
Place the flour on a plate, season and coat the fish on both sides. Melt some of the butter in a large frying and add the lemon, cooking until lightly browned – about 2 minutes. Push the lemon to the sides and add the fish, cooking over a medium heat for 2 minutes on each side. Add the remaining butter and capers.
Transfer the fish and lemon to the serving plates and pour over the buttery capers.
Serve immediately with green beans and new potatoes.
Nick Stephens from Bordeaux-Undiscovered has kindly suggested wine pairings for this recipe: White Burgundy will work well with this lovely summer dish but as an alternative Bordeaux-Undiscovered's Chateau Le Rondailh 2011 with its unique blend of Semillon and Sauvignon grapes will offer a very good substitute. Serve slightly chilled this wine will enhance the delicate flavour of the Sole but still robust enough to cope with the capers. Enjoy this easy sumptuous recipe by matching with this well rounded and balanced quality white for a most pleasing eating experience. Enjoy!