Fish with lemon and brown butter sauce

2 fillets of lemon sole (about 150g each), skin removed
3 tablespoons of plain flour
Half a teaspoon of salt
A generous pinch of pepper
One and a half tablespoons sunflower oil
45g butter, cut into cubes
Juice of half a lemon
1 tablespoon chopped parsley
1 tablespoon small capers (optional)

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Preserved-lemon dressing

We make this dressing from time to time at work – everyone in the kitchen loves it and when we have menu meetings, it is bound to be brought up as a suggestion by one of the cooks. It is good over a simple green salad and ripe tomatoes, or served alongside chicken or fish (pictured right).

Preserved lemons

These lemons are so easy to prepare and will last unrefridgerated for up to a year. Once they are well rinsed, they can be used in slow-cooked dishes, salads and all sorts of dressings.