Spooky Sole : Pan-Fried Lemon Sole Fillets with Salsa Verde

Ingredient List                                          
For the Salsa Verde
1 clove of garlic
1 tbsp of capers
3 or 4 small whole pickles, chopped
5 boneless anchovy fillets
Handful of flat leaf parsely
Handful of basil
Handful of mint
1 tbsp Dijon mustard
1 ½  tbsp red wine vinegar
2 tbsp olive oil
Sea salt and pepper

4 sole fillets
Salt and Pepper
Olive oil
1 tbsp butter
1 lemon

Make the salsa verde. Combine all of the ingredients, except the olive oil and s&p, and blend in a small blender. Once combined, stir in the olive oil to loosen. Add salt and pepper to taste.
If you don’t want to use a blender, you can finely chop all of the ingredients and hand mix. When done, cover and set aside. If making in advance, place in the fridge until ready to use.

Put about ½ cup of flour in a bowl. Take your sole fillets, sprinkle with salt and pepper then put them in the bowl, one at a time and turn over until lightly coated.

Heat oil in a pan then add the fillets. Cook for about 2 minutes then add the butter, turn them over and cook for another 2 minutes. When the fillets are golden on both sides, turn the heat off. Wait about 30 seconds then add the lemon juice and shake the pan to coat. Be careful though, if the pan is too hot the lemon juice will burn black and ruin the fish.

Divide the fish fillets between plates, top with the salsa verde, add your side dishes and serve!