Sole Meunière

Method

1. Clean the sole: make an incision near the head, carefully peel off the skin using your fingers, then repeat on the other side.
2. Trim the fins (the 'eyebrows') and tail with scissors.
3. Remove the roe if present (optional).
4. Dust the sole lightly with flour on both sides.
5. In a pan, add a drizzle of olive oil and a generous knob of butter. Heat until the butter is foaming.
6. Place the sole in the pan and cook over low heat for 2-3 minutes per side, continuously basting the fish with the butter.
7. Meanwhile, finely chop the parsley.
8. When the fish is cooked, transfer it to a paper towel to drain.
9. In the same pan, deglaze with a splash of water. Add lemon zest and lemon juice. Season with salt and pepper.
10. Add the parsley and capers (rinsed if brined). Add a tiny bit of flour and stir to avoid lumps, letting the sauce thicken slightly.
11. Plate the fish: carefully fillet it by cutting along the central spine and lifting off the fillets.
12. Pour the sauce over the fish and serve immediately.