Quick-fry lemon sole with shrimp and caper butter Recipe

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serves:

4

Skill:

easy

Total Time:

00:20

Prep:

00:10

Cooking:

00:10

Nutrition per portion

RDA
Calories 280 kCal 14%
Fat 15g 21%
  -  Saturates 8g 40%

Our quick-fry lemon sole with shrimp and caper butter is a tasty supper served with boiled potatoes and a light salad. Serving 4 people, this delicious piece of fish is bursting with flavour. Cooked to perfection, you’re sure to make this recipe time and time again. A portion of this recipe works out at only 280 calories per serving.

Ingredients

  • 50g butter, plus extra for frying
  • 2tbsp capers, roughly chopped
  • 1tbsp finely chopped curly parsley
  • 4 boneless lemon sole fillets
  • 2tbsp plain flour
  • pinch of cayenne pepper
  • 57g tub potted brown shrimps
  • ground white pepper
  • ½
  • lemon
  • boiled potatoes, to serve

Method

  • Melt the butter in a small saucepan. Add the capers and heat through for a few mins, then stir in the parsley and set aside.

  • Pat the fish dry with kitchen paper and set aside. Sprinkle the flour onto a large plate and season with cayenne pepper and salt and pepper. Dip the fish into the flour to lightly coat both sides.

  • Heat a knob of butter in a large frying pan and once foaming, add the fish, skin-side down. Cook for 2 mins, turn over and cook for a further 1-2 mins until just cooked through.

  • Add the shrimps to the caper butter, season with pepper and a squeeze of lemon; heat through gently. Serve with the fish and the boiled potatoes.

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This fish is perfect served with boiled potatoes and salad.

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