Sole meunière with parsley potatoes

Ingredients

For 1 serving

• Sole220 g
• All-purpose flour10 g
• Butter10 g
• Potatoes200 g
• Parsley5 g
• Extra virgin olive oil5 g
• Lemon juiceto taste
• Saltto taste
• Black pepperto taste

Contains: gluten, lactose, fish,

Method

1. Put a pan of water on to boil. Peel the potatoes and cut them into roughly 3 cm chunks; when the water boils, salt it and cook them over medium heat for 15 minutes, until a fork goes through easily.
2. Drain the potatoes and dress them straight away with the oil, chopped parsley and a pinch of salt; keep warm.
3. Meanwhile pat the sole fillets dry, season them with salt and pepper and dust lightly with flour, shaking off the excess.
4. In a non-stick pan melt the butter over medium heat until it stops sizzling and turns foamy, without letting it darken.
5. Cook the sole for 2 minutes per side, until golden, then add the lemon juice and swirl the pan for 30 seconds, until the juices turn into a light sauce.
6. Serve the sole with its pan sauce spooned over and the parsley potatoes alongside.