Lemon Sole with Brown Shrimp and Caper Butter
Servings: 4 people
Lemon sole with brown shrimp and capers served with boiled new potatoes and crisp salad leaves. A light dinner that is perfect for spring.
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
- 4 handfuls fresh crispy, salad leaves
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.
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%)