Lemon Sole with Brown Butter Sauce

The Adventures and Cooking of a Food Geek

This is a slightly different post than usual and comes after much encouragement from my boyfriend to start writing about the things I make and cook! I'm not sure I can really call myself a 'Foodie', but I really enjoy cooking and learning about different foods and all the different ingredients that work well together.

So this was something I made for my boyfriend over the bank holiday weekend and was greatly appreciated! It's a recipe from Rachel Khoo's wonderful book, Little Paris Kitchen and it was so lovely to make as a lunch time treat. I've included the recipe below which is for two people... along with some simple serving suggestions!

Hope your all having a lovely week xx

You will need:

2 Fillets of skinless lemon sole - about 150g each

3 Tbsp plain flour

Half a tsp salt

2 Pinches freshly ground black pepper

1 and a half tbsp sunflower oil

45g butter - cut into cubes

Half a lemon - juice only

1 Tbsp chopped flatleaf parsley

1 Tbsp small capers - optional

1) Combine the flour with the salt and pepper and spread it out over a large plate. Pat the fish fillets in the flour so they are evenly coated, and shake off any excess.

2) Heat the oil in a large frying pan over a high heat. When the oil is smoking hot, place the fish fillets in the pan and lower to a medium heat. Cook for 1-2 minutes on one side until golden-brown and then turn the fillets over and cook for a further 1-2 minutes until the second side is golden-brown. If you have quite a thick fillet of fish, give it an extra minute on each side to make sure it is cooked thoroughly.

3) When cooked, remove the fish from the pan and wrap the fish in tin foil to keep warm.

4) Wipe the pan with paper towels and return to a medium heat. Add the cubes of butter and heat until they melt and become light brown, then turn off the heat and add the lemon juice (stand back a little as it will splutter!)

5) Add the parsley (and capers if using), and swirl the contents of the pan around. Return the fish to the pan, spoon over the juices and serve immediately!

Serving suggestions:

This is wonderful as a light lunch served alone or if your a little more peckish, a chunk of fresh, crust bread!

For an evening meal some new potatoes sprinkled with fresh parsley and sea salt would work wonderfully.

You can purchase The Little Paris Kitchen from any good bookstore or alternatively, Here!