Pan-fried plaice with lemon and capers

A delicious recipe from one of my Spanish cookbooks. Plus, a chance to cook with plaice, a new type of fish (to me, anyway).

3 tbsp flour

4 filets sole, plaice or flounder (I used about 1.2 pounds worth)

3 tbsp olive oil

2 tbsp butter

4 tbsp lemon juice

2 tbsp capers

salt and pepper

chopped parsley, to garnish

lemon wedges, for serving

Sift flour onto plate and season with salt and pepper. Dip fish into flour to coat on both sides.

Heat oil and butter in skillet. Add fish and fry on medium for about 3 minutes per side.

Put fish on a platter. Add lemon juice and capers to pan and heat through. Pour over fish, garnish with parsley and serve with lemon wedges.

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