Lemon Sole Sandwich with Lemon, Parsley and Caper Butter

Having eaten a rather large lunch and also needing to eat speedily, a modestly-sized and quick evening meal was required. I saw two lemon sole fillets in M&S for £2.80 and that was enough for me. Initially I bought some runner beans and potato to have with it from the grocer, with the intention of making a lemon and caper butter, but realised I didn’t want that much to eat, and was short on time. So instead I fried the fillets for a few minutes on each side and slapped them in between two slices of brown bread with some caper butter. It was so satisfying. I have decided that ‘fish sandwich’, a variation of ‘battered fish in a bun with salt and sauce’ (a mix of hp, water and vinegar of varying proportions) that I love to eat in Edinburgh chip shops, and also the barbequed mackerel sarnies they make on the side of the Bosphorus in Istanbul, is going to be one of my new favourite snacks.

Served one


2 small fillets, Lemon Sole

½ tablespoon, capers

squeeze of ½ lemon

tablespoon of finely chopped parsley

two slices of soft-ish brown bread, lightly buttered

2 small knobs of butter

salt and pepper

How I made it:

Melt one knob of butter in a frying pan on a medium heat. Season fish with salt and pepper. Place fillets in the pan. Cook for about 2 ½ minutes on each side. Remove when cooked (flesh should be white, not translucent). Place fillets on bottom slice of bread. Meanwhile melt second knob of butter in the pan, squeeze in lemon, and stir in capers and parsley and then drizzle over the fish. Place second piece of bread on top, squeeze together lightly, and then eat.

Eaten with:

Nothing else.


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