Pan-fried Sole with a Butter and Lemon Sauce

I treated myself today to a few Jersey Royals and here's a perfect partner for them, a quick and simple fish dish that's great with a green salad and new potatoes.

Ingredients

4 fillets sole or plaice, skin-on

6 tbsp plain flour

3 tbsp light olive oil

85g butter, ideally unsalted

1 lemon, juice only, to taste
1 tbsp flat leaf parsley, chopped
Freshly ground pepper

2 tbsp small capers (optional).

Method

Check the fish for small bones and pull any out with tweezers. In a large shallow bowl, season the flour with a little salt and black pepper. Toss the fish in the flour, coating well, and shake off any excess. Heat the oil in a large frying pan. Add the fish and cook, skin-side down, for 2 mins. Use a fish slice or large spatula to turn, then cook the other side for 1-2 mins until golden. Remove the fish to a warmed plate, then season. Wipe out the pan with kitchen paper. Return the pan to the heat, then add the butter. Heat until it melts and begins to turn a light brown (don't turn your back or the butter will burn), then mix in the lemon juice and capers, if using. Swirl in the pan for a few secs, return fish to the pan and spoon over any juices. Serve immediately with lemon wedges, salad and bread or potatoes.