Fish with lemon and brown butter sauce


2 fillets of  sole (about 150g), skin removed

3 tbsp plain flour

½ tsp salt

2 pinches freshly ground black pepper

1½ tbsp sunflower oil

45g butter

½ lemon, juice only

1 tbsp chopped parsley

Preparation method

  • Check the fish for small bones and pull out any that you find.
  • Mix the flour with the salt and pepper and spread out over a large plate. Pat the fish fillets in the flour so they are evenly coated, and shake off any excess.
  • Heat the oil in a large frying pan over a high heat. When the oil is smoking hot, place the fish fillets in the pan and lower the heat to medium. Cook until on one side until golden-brown, then turn the fillets over and cook for a further 1-2 minutes until the second side is golden-brown.
  • When cooked remove the fish from the pan and wrap the fish in aluminium foil to keep warm.
  • Wipe the pan with paper towels and return to a medium heat. Add the butter and heat until they melt and become light brown, then turn off the heat and add the lemon juice.
  • Add the parsley and swirl the contents of the pan around. Return the fish to the pan, spoon over the juices and serve immediately.