Name: Pan-Fried Sole with Lemon and Capers
Yield: Serves two
Cuisine: Spanish
Ingredients: 45 ml/3 tbsp olive oil; 25 g/1 oz/2 tbsp butter; 4 sole, plaice or flounder fillets, or 2 whole small flat fish; 60 ml/4 tbsp lemon juice; 30–45 ml/2–3 tbsp plain (all-purpose) flour; 30 ml/2 tbsp pickled capers, drained; lemon wedges, to serve; fresh flat leaf parsley, to garnish; salt and ground black pepper

Preparation info

Serves
two

Difficulty
Easy

Appears in

Recipes from My Spanish Grandmother

By Pepita Aris

Published 2013

About

Flat fish of different sorts abound in the Mediterranean and are usually fried simply and served with lemon wedges to squeeze over the top. Intensely flavoured capers, which grow extensively in the Balearic Islands, make a pleasant tangy addition.

Ingredients

30–45 ml/2–3 tbsp plain (all-purpose) flour
4 sole, plaic

Europe
Spain
Fish course
Pescatarian
Mediterranean

Method

Sift the flour on to a plate and season well with salt and ground black pepper. Dip the fish fillets into the flour, to coat evenly on both sides.
Heat the oil and butter in a large shallow pan until foaming. Add the fish fillets and fry over a medium heat for 2–3 minutes on each side.