Parmesan-crusted sole with caper and parsley dressing

Preparation

Zest and juice 1 of the lemons, and cut the other into wedges. Crush the garlic cloves. Beat the eggs. Grate the Parmesan cheese. Drain and rinse the capers. Chop the fresh flat-leaf parsley.

Method

1. 1 Pat the sole dry with kitchen paper.
2. 2 Put the flour and beaten eggs on separate plates.
3. 3 Mix together the Parmesan and breadcrumbs on another plate.
4. 4 Dip each piece of sole first in the flour, shaking off the excess, then in the egg and, finally, coat well in the breadcrumb mixture.
5. 5 Heat half of the oil in a large non-stick frying pan and add half of the fish. Cook for 3-4 minutes each side, until golden and cooked through. Remove with a fish slice and drain on kitchen paper.
6. 6 Add half of the remaining oil to the pan, and repeat with the remaining fish. Keep warm.
7. 7 To make the dressing, heat the remaining oil in a small saucepan with the butter until foaming.
8. 8 Remove from the heat and whisk in the crushed garlic, lemon zest and juice, capers and chopped parsley.
9. 9 Spoon the dressing over the sole and serve with chips and lemon wedges to squeeze over.