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Lemon sole with pepper butter (recipes)






Serves 1-2



Preparation time

less than 30 mins



Cooking time

less than 10 mins

















Ingredients



vegetable oil, for deep-fryingFor the pepper butter1 mini red pepper, very finely chopped1 mini green pepper, very finely chopped1 mini yellow pepper, very finely chopped110g/4oz unsalted butter, softenedFor the fish1 lemon sole110g/4oz plain flour2 eggs, beaten110g/4oz white breadcrumbs



Method



1. Preheat a deep-sided pan one-third full of vegetable oil to 180C/350F.2. To make the pepper sauce, place the softened butter into a large bowl.3. Stir in the finely chopped peppers to combine.4. Spoon the butter mixture onto the centre of a piece of cling film. Roll out to form a cylinder shape.5. Chill in the fridge for up to 20 minutes (or for as long as time allows) to harden.6. Meanwhile, trim the tail and fins off the lemon sole using scarp scissors.7. Carefully pull off the skin and then remove the head with a sharp knife.8. Fillet the fish by running a knife down the centre bone and rolling each fillet back.9. Tip the flour onto a flat plate. Gently massage into the lemon sole, patting it well to coat evenly.10. Tip the whisked eggs onto a separate plate and coat the sole in the mixture.11. Finally coat the sole in the breadcrumbs.12. Deep-fry the sole for 6-8 minutes until crisp and golden brown.13. Remove with a slotted spoon and drain on kitchen paper.14. Remove the pepper butter from the fridge and unwrap the cling film. Slice the butter into small discs.15. Serve the butter on top of the lemon sole.