- 1 rounded teaspoon flour
- Salt and freshly ground black pepper
- 2 tablespoons milk
- 60g (2oz) day-old white breadcrumbs
- 4 lemon sole fillets, skinned if you prefer, and trimmed
- 2 tablespoons olive oil
- About 45g (11/2oz) butter
- 1 lemon
- 1 tablespoon chopped fresh parsley
If you have wooden butter pats, then the parsley butter maybe rolled into balls for serving
- To make the parsley butter: Soften butter in a bowl. Grate in zest from half the lemon (keep other half for garnish). Add parsley and a squeeze of lemon juice. Mix well, then form butter into a roll (about 2.5cm/1in round) in paper or foil and chill until firm.
- Mix flour with seasoning and milk in a shallow bowl to make the batter. Put crumbs on a large sheet of paper or baking tray. Dip each piece of fish in the batter, then in the breadcrumbs to coat them all over.
- Heat half of the oil in a frying and fry 2 pieces of fish, skin- side up, for 2-3 minutes, until golden brown. Flip over and cook for a minute. Take out and keep them warm in the oven, then cook the other 2 pieces in the rest of the oil.
- Put the fish on 2 hot plates, adding a couple of slices of parsley butter per portion. Serve with lemon wedges, along with potatoes and green vegetables
Nutritional information per portion
- Calories 532(kcal)
- Fat 33.0g
- Saturates 14.0g
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.