Ingredients

Method

• 4 whole soles
• 4 T flour
• 2 T olive oil
• For the beurre noisette:
• 175 g butter
• For the salsa verde:
• ¼ cup capers, rinsed and chopped
• 60 g parsley
• 60 g basil
• ½ lemon, juiced
• 2 T olive oil

Method

Ingredients

Dust the fish in flour and shake off any excess. Heat the olive oil in a large pan over a high heat. Fry the fish for 2 minutes on each side, or until golden and cooked through. Brush with the beurre noisette and drizzle with the salsa verde.

To make the beurre noisette, melt the butter over a high heat until golden brown.

To make the salsa verde, place all the ingredients except the olive oil in a food processor. Process until coarse, pouring in the olive oil while blending.