Ingredients

2 500 g whole lemon sole, gutted, and heads, tails, and skin removed (ask the fishmonger to do this) 85 g plain white flour, seasoned with salt and pepper 3 tbsp olive oil Sea salt and freshly milled black pepper 50 g unsalted butter 50 g small capers Juice of 1/2 lemon 2 tbsp roughly chopped fresh curly parsley

Description

This Simple, Classic Favourite Is One Of The Most Popular Dishes On The Menu At The Savoy Grill. There We Make It With Dover Sole, But At Home I Use Lemon Sole, Which Is Easier To Get Hold Of And Less Expensive.

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