SOLE MEUNIÈRE WITH SMASHED ROSEMARY POTATOES

The name of this dish may make it sound like intimidating French fare but this is actually one of the easiest yet most delicious fish recipes I have come across!

Pan fried sole (or hake) gets topped with the most delicious butter, lemon and caper sauce and is one heck a delicious and sophisticated looking dish that you can easily achieve in less than 20 mins at home!!

I served my sole meunière with some rather fabulous smashed rosemary potatoes and broccoli but mash, a potato gratin or even fries would also work a treat.

A perfect dish for a romantic dinner or a midweek meal when you are feeling a bit fancy!

SERVES 2

SOLE MEUNIÈRE

INGREDIENTS

• 2 sustainable lemon sole or hake fillets
• 2 tbsp plain flour, well seasoned with salt and pepper
• Splash olive oil
• 75g butter
• 2 tbsp capers, drained
• 1 lemon, halved
• Small handful chopped fresh parsley

METHOD

• Lightly dust both sides of the sole fillets with the seasoned flour, then set aside.
• Heat a splash of olive oil and small knob of the butter in a large heavy-based frying pan over a medium heat. 
• When hot, add one sole fillet, skin-side down, then fry for 2-3 minutes until lightly golden and crisp. Carefully turn the fillet over and cook for 2-3 minutes more until both sides are golden and crisp. 
• Set aside on a warm serving plate, lightly cover, then repeat with the second fillet of sole.
• Heat the remaining butter in the pan until it starts to smell nutty, then add the capers and squeeze in the juice from one of the lemon halves. 
• Stir, then spoon the lemony caper butter over the fish to serve. 
• Sprinkle parsley over the fillets and serve with the remaining lemon half, cut into wedges, for squeezing. Serve with new potatoes and steamed purple sprouting broccoli, if you like.

SMASHED POTATOES WITH ROSEMARY

• 500G small potatoes
• 3 tablespoons butter (I use salted butter)
• 1 tablespoon minced fresh rosemary
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

METHOD

• Preheat the oven to 220c.
• Boil the potatoes in a medium sauce pan for 10 minutes or until a fork easily slides in and out of the potatoes and the skin is just barely beginning to split. 
• Drain the water from the pan and set aside.
• On medium low heat, melt the butter in a small saucepan, stir in the rosemary and salt and pepper.
• Pour the butter over the potatoes and toss until coated. 
• Place the potatoes on a foil-lined baking sheet and use the bottom of a heavy drinking glass, a fork, or a potato masher to gently smash the potatoes.
• Drizzle with any extra butter from the pan and bake for 7-10 minutes or until the potatoes are crispy.