DRESSED SOLE WITH LEMON BUTTER SAUCE AND CAPERS Sole provider

Skinless sole is also known as dressed sole. Because the fillets of this flat fish are very thin and delicate, this technique – actually just a whole fish without skin – is a lovely way to prepare it.

Ingredients

(serves 6)

6 small soles (100 g per person) salt

½ cup flour a dash olive oil for pan frying

For the sauce

½ cup butter, cubed

1 small onion, finely chopped ¼ cup dry white wine

1 tablespoon fresh lemon juice 2 heaped tablespoons crème fraîche

a few sprigs fresh fennel or parsley (optional)

1 tablespoon capers

Here’s how

1 Descale the fish using a brush, then remove the upper and lower fins using a pair of sharp kitchen scissors.

2 Make an incision in the skin on the tail side. Sprinkle some salt to

help you get a good grip on the skin and pull the skin towards the side of the head in one even motion. Now peel off the skin on the other side. Remove the entrails and the head.

3 Season the fish fillets with salt and roll each in flour. Shake off the excess flour.

4Use a pan large enough for the fish to lie flat. Heat a little olive oil in it and fry the fish for about four minutes on each side. Keep the heat moderate so the flour doesn’t burn.

5 Melt the butter in a pan and fry the onion until soft and glossy. Stir in the white wine and simmer for a few minutes until slightly reduced. Stir in the lemon juice and crème fraîche for a creamy sauce. (If you prefer a smooth sauce, pour it through a sieve.) 6 Season the sauce to taste with salt, pepper and, if you like, a sprinkle of fresh herbs. Drizzle the sauce over the fried fish and garnish with capers.

Drive & Camp says If you aren’t at the coast to catch your own sole, order from Greenfish. greenfish.co.za/products/local-eastcoast-sole-lover-box