Deep-fried courgette flowers with oxheart tomatoes and shaved courgettes
Fish with lemon and
brown butter sauce
by Rachel Khoo

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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Panzanella by Matt Wilkinson

Ingredients to serve 4

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