Sole à la meunière with capers and lemon

Step 1/ 3

• 2 sole fillets
• 1 tbsp flour
• salt

• paper towels
• plate

Wash sole filets and pat them dry with a paper towel. Season the fish with salt. Add flour to a plate then dredge both sides of the fish in flour until completely covered. Shake off excess flour.

Step 2/ 3

• 1 tbsp vegetable oil

• frying pan
• spatula

Heat vegetable oil in a frying pan over medium-high heat. Fry sole for approx. 2 min. on each side, then transfer to a plate.

Step 3/ 3

• 7½ g parsley
• 1 tbsp butter
• ½ lemon
• 1 tbsp capers
• salt
• pepper

• cutting board
• knife

Finely chop parsley. In the same pan, heat butter until browned. Remove from heat. Toss in capers and parsley, juice lemon into pan, mix, and serve with the fish. Season with salt and pepper to taste. Enjoy!

Enjoy your meal!