LEMON SOLE RECIPE RECIPES

Steps:

• Center a rack in the oven, and heat it to 325 degrees. Place the crust on a baking sheet lined with parchment paper.
• Cut the lemon into thin slices, and discard the seeds. Toss the slices and sugar into the bowl of a food processor, and whir for 3 minutes, scraping the bowl as needed, until smooth. With the machine running, add the eggs, one at a time, and then, when they’re incorporated, the cornstarch followed by the melted butter. Remove the bowl, and rap it against the counter a few times to pop some of the bubbles in the mixture. Pour the batter into the crust.
• Bake the tart for 45 to 55 minutes, until the filling is puffed and lightly browned — don’t be concerned if the top cracks. If you tap the side of the pan, the filling should seem firm; if it jiggles just the least bit in the center, that’s fine. A toothpick poked into the center — be gentle — will come out clean. Transfer the tart on the baking sheet to a cooling rack. Leave until it reaches room temperature. The tart can be served now or chilled (it will keep in the refrigerator overnight).
• Just before serving, dust the top with confectioners’ sugar.

Steps:

• Check the fish for small bones and use tweezers to pull out any that you find.
• Mix the flour with the salt and pepper and spread out over a large plate. Pat the fish fillets in the flour so they are evenly coated, and shake off any excess.
• Heat the oil in a large frying pan over a high heat. When the oil is smoking hot, place the fish fillets in the pan and lower the heat to medium. Cook for 1-2 minutes on one side until golden-brown, then turn the fillets over and cook for a further 1-2 minutes until the second side is golden-brown. (Flatfish fillets need only 1-2 minutes cooking on each side. If you’re cooking thicker slices or fillets from a fish like trout (2-3cm/1in thick), then 3-4 minutes on each side should be fine.)
• When cooked remove the fish from the pan and wrap the fish in aluminium foil to keep warm.
• Wipe the pan with paper towels and return to a medium heat. Add the cubes of butter and heat until they melt and become light brown, then turn off the heat and add the lemon juice (stand back a little as it will splutter).
• Add the parsley and capers (if using), and swirl the contents of the pan around. Return the fish to the pan, spoon over the juices and serve immediately.