Capers are being used more and more in Spanish cooking; you'll find them on menus in many parts of the country.
They compliment fish very well and deliver a whole new taste to some classic Spanish meals. I found this recipe on the Balearic Island of Formentera.
- 4 sole
- 2 tablespoons of pickled capers, drained
- 3 tablespoons of plain, all purpose flour
- 3 tablespoons of olive oil
- 2 tablespoons of butter
- 4 tablespoons of lemon juice
- Salt and black pepper
- Fresh parsley, to garnish
- Lemon wedges, to serve
Sift the flour on to a plate and season well with salt and ground black pepper. Dip the fish fillers into the flour and coat them evenly on both sides. Heat the oil and butter in a large shallow pan until foaming. Add the fish fillets and fry over a medium heat for 2-3 minutes on each side.
Lift out the fillets carefully with a metal spatula and place them on a warmed serving platter. Season with salt and black pepper.
Add the lemon juice and capers to the pan, heat through and pour over the fish. Garnish with parsley and serve immediately with lemon wedges.