Lemon Sole with Brown Shrimp and Caper Butter

Lemon Sole with Brown Shrimp and Caper Butter

Course: Mains
Total Time: 30 mins
Servings: 4 people
Author: Anna Bloomfield
Lemon sole with brown shrimp and capers served with boiled new potatoes and crisp salad leaves. A light dinner that is perfect for spring.
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Ingredients

For the potatoes

  • 700 g new potatoes

For the fish

  • 4 x140g lemon sole filets ((5oz))
  • 25 g plain white flour
  • 30 g butter
  • 1 tablespoon olive oil

For the sauce

  • 70 g butter
  • 2 tablespoons finely chopped fresh parsley
  • 2 tablespoons capers (drained)
  • 70 g brown shrimp
  • Black pepper to taste

To serve

  • 4 handfuls fresh crispy, salad leaves

Instructions

For the potatoes

  • Cook the potatoes for 15-20 minutes in boiling salted water until tender. Drain. While the potatoes are cooking prepare the sauce ingredients.

For the fish

  • Dry each fish fillet with kitchen towel. Dust each fillet very lightly on both sides with flour. I use a fine holed flour dredger for this.
  • Once the potatoes are cooked, put a large, non-stick frying pan over a medium high heat and add the butter and olive oil.
  • Once the fat is really hot (this will take a minute or two) place the fillets into the pan, skin side down. Gently press each fillet down for a few seconds if they rise away from the heat, then leave to cook.
  • When the edge of the skin starts to lift away from the pan and looks golden brown (2-3 minutes), slide a spatula under the fish and flip it over gently. Cook the fish for a further 1-2 minutes until it flakes easily.
  • Leaving the heat on, remove the fish to a plate and cover with foil.

For the sauce

  • Return the pan to the heat, add the sauce ingredients to the pan and heat though.

To assemble

  • Place one fillet of fish, the potatoes and the crispy salad leaves on each plate. Spoon the majority of the sauce over the fish leaving a little for the salad leaves.
  • Serve.

Nutrition

Calories: 386kcal (19%) | Carbohydrates: 35g (12%) | Protein: 8g (16%) | Fat: 24g (37%) | Saturated Fat: 13g (65%) | Cholesterol: 97mg (32%) | Sodium: 437mg (18%) | Potassium: 761mg (22%) | Fiber: 4g (16%) | Sugar: 1g (1%) | Vitamin A: 795IU (16%) | Vitamin C: 37.9mg (46%) | Calcium: 53mg (5%) | Iron: 2.2mg (12%)

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