Prep time: 10 mins / Cook time: 6 mins / Serves: 2
You will need:
- 2 fillets of sole, cleaned
- 4 tablespoons of butter, softened
- 2 lemons, quartered
- 1 teaspoon lemon zest
- 4 brown anchovy fillets
- 4 to 6 large caper berries
- 1 clove of garlic, peeled
- Olive oil
- Coarse ground black pepper
To make the butter, finely chop the anchovy fillets and crush the garlic. Add to the softened butter along with the lemon zest and a grind of black pepper. Using a spoon, mash the ingredients into the butter to combine.
Heat a tablespoon of the olive oil in a large non-stick pan. Using kitchen towel, pat the sole fillets dry and fry in the olive oil for around 3 minutes per side. Transfer the sole to a lightly warmed serving platter and spoon over the anchovy butter. Scatter over the caper berries and squeeze over the lemon.
Serve immediately with extra lemon and sea salt, if desired.
– Recipe developed by Georgia East