For the sole:
2 dover or lemon sole, skinned
2 tbsp plain flour
2 tbsp extra virgin olive oil
juice of ½ lemon
2 tbsp capers, drained and washed
2 tablespoons chopped fresh herbs, such as basil, chives and parsley
For the garlic roasted potatoes:
500g potatoes such as King Edwards
½ head garlic, cloves separated but left unpeeled
1 tbsp extra virgin olive oil
salt and pepper
Step 1. Preheat the oven to 200°C. Line a roasting tin with baking paper. Cut the potatoes into wedges and place in the prepared tin with the garlic cloves, oil and a little salt and pepper. Toss well and roast for 35-40 minutes. Stir half way through to make sure they are browned all over.
Step 2. Dust the sole lightly with the flour on both sides. Heat the oil in a large frying pan, add the fish and fry over a medium heat for 2 minutes until golden. Carefully flip the fish over using a fish slice and fry for a further 2 minutes until cooked through. Transfer to a large, warmed platter and set aside. Wipe the frying pan clean and return to the heat.
Step 3. Add the butter to the pan and heat gently until it starts to turn a light golden brown. Add the lemon juice and capers and simmer gently for 1 minute. Stir in the herbs and return the fish to the pan, spooning the juices over the fish and warm through briefly.
Step 4. Serve the sole and sauce with the roasted potatoes and garlic and some freshly steamed French beans.