SOLE MEUNIÈRE 1 whole lemon sole, (weighing approx. 1kg) filleted plain flour, for dredging 50g of butter, cubed 20g of capers 1/2 lemon 1 handful of chopped parsley salt freshly ground black pepper Sprinkle some flour over a large plate. Pat the fish fillets dry, then place on the plate and dust with flour on each side, tapping to remove any excess flour. 2. Place a large non-stick frying pan over a medium-high heat and add around two thirds of the butter. Once melted, swirl to coat the base of