Prepare the sole

• Ask your fishmonger to trim the sole, or do it yourself: remove the skin, head and tail and snip away the small bones along the wings.
• Lightly coat the fish in seasoned flour, shaking off any excess so you get just a thin dusting.

Fry the fish in olive oil

• Heat a generous glug of olive oil in a large frying pan over a medium heat.
• Add the sole and cook until lightly golden.

Baste with butter and lemon

• Add a really generous amount of butter and a good squeeze of lemon juice.
• As the butter melts and foams, spoon it continuously over the fish until cooked through.

Make the butter sauce

• Carefully lift the sole out of the pan and transfer to a serving plate.
• Add another squeeze of lemon juice to the buttery pan juices, then the finely chopped parsley and the capers, and let the butter brown gently.

Serve

• Spoon the sauce generously over the fish and serve immediately.