Sole Meunière with Potatoes

Ingredients

Quantities are for one portion.

• 150 gsole fillet (or white fish)
• 1lemon
• 15 mlolive oil
• salt and pepper to taste
• 30 gbutter
• 200 gpotatoes, peeled and cubed
• 20 gplain flour
• 10 gfresh parsley, chopped

Method

1. Boil the potato cubes in a pot of salted water until tender. Drain well and set them aside warmly.
2. Squeeze the juice from half the lemon. Season the fish with salt and pepper, then thoroughly coat it in plain flour, shaking off the excess.
3. Heat the olive oil and half of the butter in a wide pan until the butter foams.
4. Pan-fry the fish for a few minutes on each side until a golden crust forms. Carefully remove the fish and place gently beside the potatoes.
5. In the same pan, melt the remaining butter vigorously until it smells nutty and turns slightly brown.
6. stir the fresh lemon juice and chopped parsley into the browned butter.
7. Immediately spoon the foaming lemon-butter sauce fully over the hot fish and potatoes to serve.