Lemon Sole with Capers and Blood Orange
Lemon Sole with Capers and Blood Orange



  • 2 tbsp oil
  • 2 tbsp capers
  • 1 blood orange
  • 2 tbsp flour
  • 2 lemon sole fillets
  • 50g cubed butter
  • ½ lemon
  • Pinch of chilli flakes
  • Pinch of thyme
  • ½ lemon
  • Chopped parsley
  • 100g wilted spinach, to serve
  • 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

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