Sole à la meunière

Serves 2 Preparation time: 5 minutes Cooking time: 8 minutes Serve with: Bosman Walker Bay Chardonnay, 2017

INGREDIENTS

4 x filets of sole

25g plain flour

2 tbsp olive oil

100g butter

Juice of one lemon

2 tbsp fresh flatleaf parsley, finely chopped

2 tsp capers

Sea salt and freshly-ground black pepper

METHOD

1. Season the soles with sea salt and freshly-ground black pepper. Dip both sides of the seasoned sole filets in a plate of flour and then pat off the excess flour.

2. Heat the two tablespoons of olive oil in a frying pan over a medium to high heat and add the fillets of sole. Lower the heat and add 50g of the butter. Fry over a moderate heat for three minutes, without moving, until golden in colour. Carefully turn the fish over and cook for a further three minutes until golden brown and cooked through.

3. Place the filets on two warmed plates.

4. Discard the oil in the frying pan and wipe the pan clean. Place the remaining 50g of butter and allow it to melt over a medium heat. When the butter starts to smell nutty and turn light brown, add the lemon juice, capers and finely-chopped fresh flat leaf parsley. Pour some of this beurre noisette over each fish and serve with some lemon wedges.