Pan-fried Dover sole with capers

SERVES 2

Ingredients 2 tbsp vegetable or rapeseed oil Pinch of salt Pinch of freshly ground white pepper 2 x Dover soles, skinned and scaled A couple good knobs of butter 1 tbsp chopped parsley 1 tbsp capers, drained

METHOD

1. Heat the oil in a large, preferably non-stick frying pan, season the fish and place it in pan with the skinned side down and cook on a fairly high heat for three to four minutes until nicely coloured. Then, carefully turn it over, add half the butter and cook for another two to three minutes.

2. You can finish the fish in the oven if you wish.

3. Transfer the fish to warmed serving plates then add the rest of the butter to the pan with the parsley and capers, heat for two seconds then spoon over the fish.