Lemon sole topped with lemon and capers, shown in a frying pan

Pan-fried lemon sole with caper sauce and lentils

Name: Pan-fried lemon sole with caper sauce and lentils
Cook time: 25 min
Total time: 25 min
Yield: Serves 4
Ingredients: 250g puy lentils; 250g spinach; 4 lemon sole fillets (or other flat white fish), skin-on; 4 tbsp seasoned plain flour; Extra-virgin olive oil; 2 tbsp capers in brine; Juice 2 lemons; Handful fresh flatleaf parsley

Portion size: Serves 4
Hands-on time 25 min
Difficulty: easy

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This lemon sole recipe is elegant enough to serve at your next dinner party but quick enough to be a midweek meal.

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Ingredients

250g puy lentils
250g spinach
4 lemon sole fillets (or other flat white fish), skin-on
4 tbsp seasoned plain flour
Extra-virgin olive oil
2 tbsp capers in brine
Juice 2 lemons
Handful fresh flatleaf parsley

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Method

Cook the lentils in a pan according to the packet instructions. Boil a kettle of water. Put the spinach in a colander and pour over the boiled water to wilt.
Dust the fish with the flour, shaking off the excess. Around 6-7 minutes before the lentils are ready, heat a generous glug of the oil in a large frying pan. When hot, cook the fish skin-side up for 1 minute or until golden. Carefully turn and cook on the other side for 2 minutes.
Drain and rinse the capers, then add to the fish with the lemon juice and 50ml water. Cook for 1-2 minutes to warm through. Roughly chop the parsley and scatter over, then set the pan aside.
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Drain the lentils, then return to the pan and toss the spinach through. Season. Divide the lentils among 4 plates or shallow bowls, then top each with a fillet of fish, spooning over the capers and juices from the pan.