INGREDIENTS

• 1 lemon sole, filleted
• 1 tablespoon plain flour
• Salt and pepper
• 3 tablespoons olive oil

For the sauce:

• 200g butter
• 1 lemon juice only
• 1 bunch of parsley, chopped
  
  

To serve:

• 1 small bunch of watercress

METHOD

1. Place flour in a dish and mix in the salt and pepper.
2. Coat the sole fillets in the seasoned flour dust off any excess. Heat a large non-stick pan and add the oil. When the oil is hot cook the fish for 2 minutes until golden, then flip over and cook for another two minutes. When the second side is golden, pop the fillets onto a warm plate, while you make the sauce.
3. Using the same pan add the butter and place over a medium heat. Add the butter and cook until nut brown. Stir in the lemon and parsley and spoon over the fish.
4. Garnish with watercress.

Recipe by James Martin