Lemon Sole with Brown Shrimp and Caper Butter

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

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.

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

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.