Pan Seared Sole with Fried Potatoes & Caper Butter

Tue, 5 August 2025

1. Boil the baby potatoes in salted water until just cooked, then drain and allow to cool.  
2. Once cooled, slice the potatoes into discs and leave until ready to fry with your fish.  
3. When you are ready to fry the fish, place a pan on a medium high heat, then add your potato discs flat on the pan. A 
4. dd some sea salt, and allow to cook for roughly 90 seconds on each side, or until each side is golden and crispy. 
5. They will be ready at the same time as your fish. 

1. Place the flour on a large plate, then season generously with salt and pepper, mix it all together well.  
2. Now take the sole fillets and place them in the flour, and make sure they are lightly coated. Hold up the fillets and pat them gently in order to shake off any excess flour.  
3. Now in a heavy pan, add one tbsp of butter and the remaining olive oil, and bring it to a medium high heat, place your fillet in the pan, and allow to cook for 90 seconds on each side, do not move the fish until you see it firm up after the 90 seconds (spoon the butter/oil over the fish while its cooking).  
4. Once both sides are cooked, remove from the pan and allow to rest for a minute while we cook the sauce. 

1. In the same pan as you cooked the fish, add the remaining butter, the capers, lemon juice, and the parsley.  
2. Heat this thoroughly, and stir well, until the lemon and butter come together to make your sauce. You are now ready to serve.