This week I’ll be eat­ing…

Irish Daily Mail - - Food And Wine -

le­mon sole, be­cause they are such good value and so de­li­cious. In fact, there are times I think I’d rather have le­mon sole over the much more ex­pen­sive and, ad­mit­tedly, slightly denser black of Dover sole. I fry them, skin-side down, on a hot pan in but­ter and cook the top part by spoon­ing the but­ter over. With the fil­lets off the pan, I throw in a few ca­pers and let the but­ter brown be­fore pour­ing over the fish.

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