Lemon Sole with Capers and Blood Orange

Fry the capers in 1 tbsp of oil for 2 mins, then remove and set aside. Zest the orange, then cut it in half and place - cut-side down - in the oil to caramelise for 5 mins. Set aside with the zest. Wipe the pan with paper, and tip the flour into a bowl with some seasoning. Dust the fish fillets in the seasoned flour, then heat the remaining oil and fry the fillets for 2 mins on each side. Remove and set aside.
Add the butter and blood orange zest to the pan. Squeeze in the juice of half the orange, along with some lemon juice, the chilli flakes and thyme. Whisk together, then return the capers to the pan followed by the fish fillets. Baste well in the butter, then serve with some butter drizzled over, the wilted spinach and the caramelised orange for squeezing.

10 mins

2 serving

Do you know your wine personality? If your answer is no, take our quiz to find out which wines to pick up next and build your box!

Build my box