Ingredients
4 fillets sole or brill, skin-on, about 140 g each
SIDS SALT & PEPPER to taste
6 tbsp plain flour
3 tbsp rice bran oil
85 g butter
1 lemon, juice only
2 tbsp small capers, optional
Directions
Check the fish for small bones and pull any out with tweezers. In a large shallow bowl, season the flour with a SIDS SALT & PEPPER to taste. Toss the fish in the flour, coating well and shake off any excess.
Heat the oil in a large frying pan. Add the fish and cook, skin-side down, for 2 minutes. Use a fish slice or large spatula to turn, then cook the other side for 1-2 minutes until golden.
Remove the fish to a warmed plate, then season with SIDS SALT & PEPPER to taste.
If using Capers:- Wipe out the pan with kitchen paper then return the pan to the heat, then add the butter. Heat until it melts and begins to turn a light brown, then mix in the lemon juice and capers. Swirl in the pan for a few seconds, return fish to the pan and spoon over any juices. Serve immediately.
