Sole meunière


1 fish per person
6 tbsp plain flour
3 tbsp light olive oil or sunflower oil
85g butter, ideally unsalted
1 lemon, juice only
2 tbsp small capers (optional)


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 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, 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.

Last updated Sunday 21st June 2015                                                                                © S W Ghost 2015