Ingredients
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2 Sole fillets
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Juice from 1 lemon
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Zest of 1 lemon
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2 tablespoons capers
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2 tablespoons olive oil
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5-6 sprigs fresh thyme
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2-3 leaves fresh sage
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2 tablespoons unsalted butter
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Salt
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Black ground pepper
Instructions
Put some olive oil in a frying pan over a high heat and add the fish. Fry for 2 minutes, turn the fish over using a spatula and add the lemon zest and lemon juice, the capers, thyme and sage. Season with salt and pepper and add the butter. Use the melted butter to baste the fish as they are frying. Fry for about another 2 minutes.
Prepare the rice with the vegetables and serve.
From Chef Noel Christo Bassil
