How to make lemon sole with brown butter and parsley
This classic Friday dish only takes 10 minutes to make. The rich, biscuity brown butter makes a deliciously rich sauce for the delicate lemon sole
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Serves 2
Time: 10 minutes
300g lemon sole
40g flour
1tsp salt
a few twists of black pepper
40g butter
½ lemon, zest and juice
1tbsp chopped parsley
First season the flour with the salt and pepper. Dip the fish into the flour, covering both sides. Shake off any excess.
Heat a glug of oil in a frying pan, fry the fish for 2 minutes on both sides until golden. Remove from the pan and set aside.
Add the butter to the pan and stir. Heat until the butter has foamed and is a light brown colour. Add the lemon zest and juice and the parsley, stir.
Transfer the fish to a plate and pour over the golden butter. Serve with some new potatoes and green beans.
Recipe from Farmdrop.co.uk
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