- 2 whole Dover or lemon sole, skinned (ask your fishmonger to do this) oil, for greasing
- juice 2 lemons
- 50g (2oz) butter
- 4tbsp capers, drained and rinsed
- 2tbsp finely chopped parsley
Heat the grill to medium-high. Oil and season the sole and place on a well-oiled baking sheet. Grill for 10 to 15 minutes without turning, until they’re cooked and beginning to flake.
Meanwhile, add 2tbsp water to the lemon juice. Heat a saucepan and add the butter. Let it foam and when it begins to turn slightly brown and smell biscuity, add the lemon juice, half at first, then taste the sauce and add the other half if you want. If the sauce begins to bubble fiercely, remove the pan from the heat. Add the capers and parsley and season well. Pour straight over the fish and serve immediately with new potatoes and wilted spinach.