Pan-fried lemon sole with caper sauce and lentils
A delicate dish with delicious flavours
- Serves 4
- 25 minutes cooking time
- 250g puy lentils
- 250g spinach
- 4 Quinlan’s lemon sole fillets
- 4 tbsp seasoned plain flour
- Extra-virgin olive oil
- 2 tbsp capers in brine
- Juice 2 lemons
- Handful fresh flatleaf parsley
- 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 Lemon Sole 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.
- 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.