Lemon Sole with Beurre Noisette
Lemon sole is actually a type of plaice rather than sole., it is best eaten on the bone.
4 people
10 minutes
5 minutes
Ingredients
- 2 tbsp Capers rinsed
- 50 g Plain Flour
- 100 g SuperValu Butter
- 2 tbsp SuperValu Fresh Parsley Flat Leaf Finely Chopped
- 4 fillets SuperValu Fresh Plaice Fillets cleaned, gutted and skinned
- 1 - SuperValu Lemon Zest and Juice
- 2 tbsp SuperValu Sunflower Oil
Method
- Place the flour in a shallow dish and season with salt and pepper. One by one, coat the lemon sole in the flour, patting gently to remove any excess.
- Place half the butter and half the oil in a large non-stick frying pan over a medium heat. When hot, fry the lemon sole two at a time for 3–5 minutes on each side. The flesh should be slightly coming off the bone and the skin should be golden. (b) Transfer the fish to a warmed plate, cover with kitchen foil and keep warm. Add the remaining oil to the pan and fry the remaining fish in the same way. Keep warm as before.
- Return the empty pan to the heat, add the remaining butter and leave until golden brown. Remove from the heat and add the lemon zest, juice and capers. Taste and adjust the seasoning if necessary.
- Add the parsley to the sauce, then pour it over the lemon sole and serve immediately.
