Lemon sole with beurre noisette and caper berries
Try chef Pip MacDonald's quick and easy sole recipe. Douse with butter, lemon and caper berries for a light, gluten-free starter or main
- Serves: 2 persons
- 125g unsalted butter, diced
- 8caper berries
- 1lemon, juiced
- 2tsp vegetable oil
- 700g lemon sole, skin and head removed
Step 1Melt the butter in a large, wide frying pan, swirling the pan as it melts. Wait for it to turn golden brown and start to foam before removing from the heat and adding half the lemon juice – stand back as it will spit slightly. Stir through the caper berries, cover and set aside.
Step 2Heat the oven to 180C/160C fan/gas 4. Add 1 tsp of oil to a non-stick, ovenproof pan and put over a medium heat. Rub the remaining oil over the fish, season well and add to the pan. Cook for a few mins until golden then flip, pour over the remaining lemon juice then transfer to the oven, cooking for 5-6 mins or until just cooked through. Remove and leave to rest for 5 mins. Strain the juices and whisk into the butter.
Step 3Put the fish on a platter, pour over the beurre noisette and caper berries, and serve.