1 Whole lemon sole ( grey skin, head and dorsal fins removed)

2 Tbsp butter

2 Tbsp chopped flat-leaf parsley

2 Tbsp capers

1 x lemon

Olive oil for frying

Salt & pepper

Step 1

Dredge the lemon sole in seasoned flour on both sides and dust off any excess flour.

Step 2

Heat the pan with some oil and butter and fry the sole on a medium heat until golden and crispy on both sides.

Step 3

Remove the fish from the pan, allow it to rest. Add a knob of butter and let it bubble
away until brown and nutty. Add the capers, lemon juice and chopped parsley.

Step 4

Serve the Lemon Sole with the brown butter sauce and enjoy!