This tomato, olive and caper sauce is the perfect accompaniment to the delicate flesh of the lemon sole. A sprinkle of parsley and flaky sea salt is all that’s needed to add the finishing touch. Serve with seasonal steamed greens or a salad on the side.
Recipe Courtesy of Great British Chefs
Cooking Time: 35 minutes
- 1 lemon sole, fins and head removed and de-scaled
- 2 tbsp of plain flour
- olive oil
- 50g of butter, cubed
- 1 knob of butter
- 4 anchovies
- 1/2 onion, finely diced
- 3 garlic cloves, sliced
- 30g of capers
- 80g of olives, (we used anchovy stuffed olives)
- 400g of cherry tomatoes, halved
- 1 handful of parsley leaves, chopped
- Add a knob of butter to a nonstick frying pan and gently fry the onion, garlic and anchovies until the anchovies have started to melt into the butter and the onion and garlic is soft and translucent.
- Add the capers and fry for a further minute.
- Add the tomatoes and olives and simmer on a low heat until the tomatoes collapse into a sauce.
- In the meantime, lightly dust the fish with flour on both sides and season.
- Place another nonstick frying pan over a high heat and add a splash of oil. Once hot, carefully place the fish, top-side down, into the pan. Cook for around 3 minutes or until the fish is starting to turn golden round the edges.
- Flip the fish over and cook for 2–3 minutes before adding cubes of butter. When the butter is melted and foaming, tilt the pan towards you and use a spoon to baste the butter back over the fish.
- Remove the fish from the pan and drizzle over the browned butter. Leave to rest for a few minutes.
- Taste the sauce and add salt if needed (the anchovies will have seasoned it to an extent). Stir most of the chopped parsley into the sauce then spoon out onto a serving plate.
- Top with the fish and a further sprinkle of parsley and flaky sea salt.