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Serves 4

8 x sole fillets

3 x tbsp capers (in brine)

1 1/2 x lemon juice freshly squeezed 

3 x tbsp All-purpose flour

3 x tbsp Olive oil

20 g Chopped flat leaf parsley

4 tbsp Unsalted    butter

Maldon sea Salt (to your taste)

White pepper (to your taste)


Season the fish with salt and pepper. Add flour to a plate then coat both sides of the fish in flour until completely covered. Pat/shake off excess flour.

Heat oil in a non-stick pan over medium-high heat. Fry the sole for about 90 seconds, on either side, then set aside on a plate

Finely chop parsley. In the same pan, heat butter until it has browned, until you have a lovely nutty aroma. Remove sauté pan from heat and add, capers, parsley and lemon juice, mix, then serve on top of the sole. 

NB: I serve this with blanched green beans, that are then tossed in butter or olive oil with some toasted almonds. Slices of warm French baguette.