Ingredients
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Sole Fillets
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4 Sole Fillets
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1 tbsp Olive Oil
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200g Unsalted Butter, clarified
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Zest of 1/2 Lemon
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Juice of 2 Lemons
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6 Lemon slices
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4 tbsp All-purpose Flour
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1 1/2 tbsp finely chopped Parsley
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1 tbsp Capers
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Salt
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Freshly ground black pepper
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Potatoes
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500g peeled Potatoes
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1 tbsp tbsp Unsalted Butter
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1/2 cup Milk
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1 tsp Salt
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1/3 tsp Freshly ground black pepper
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Peas
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200g peas
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1 tbsp Olive Oil
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1/2 tsp Salt
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A pinch of Freshly ground black pepper
Instructions
Visit a Blue Island Fish Market for your fresh Sole Fillets
Place the Sole Fillets into a bowl, and marinate them with olive oil, lemon zest, and season with salt and pepper.
Boil the potatoes in a pot of water over medium to high heat until tender. Drain and add the milk and butter, and season with salt and pepper. Mash until smooth.
Melt the clarified butter in a skillet, over medium to high heat and sauté the Sole Fillets after coating them in flour until golden brown. Remove the fillets from the skillet and add the lemon slices and lemon juice. Cook until reduced by half. Next, add the capers, and parsley, and adjust the seasoning with salt and pepper.
Meanwhile, in another skillet, heat the olive oil and sauté the peas, season with salt and pepper.
Serve the Sole Fillets with the sauce along with the mashed potatoes and peas.
