extensively in the Balearic islands, make a tangy addition and enhance the taste of the fish.
SERVES 2
2-3 tbsps plain flour
4 sole, plaice, or flounder fillets, or two whole,
small flat fish
45ml olive oil
25g butter
60ml lemon juice
30ml pickled capers, drained
Salt and ground black pepper
Fresh flat leaf parsley to garnish
Lemon wedges, to serve
〉〉 Sift the flour on to a plate and season well with salt and ground black pepper. Dip the fish fillets into the flour, to coat evenly on both sides.
〉〉 Heat the oil and butter in a large frying pan until foaming. Add the fish fillets and fry over a medium heat for 2-3 minutes on each side.
〉〉 Lift out the fillets carefully with a metal spatula and place them on a warm serving platter. Season with salt and ground black pepper.
〉〉 Add the lemon juice and capers to the pan, heat through and pour over the fi sh. Garnish with parsley, then serve with the lemon wedges. This is a flavoursome and quick way to serve fillets of any white fish.