Lemon Sole with Capers and Cherry Tomatoes

Ingredients

• 180g sole fillet
• 150g cherry tomatoes, halved
• 2 tbsp capers, drained
• 2 tbsp extra virgin olive oil
• 1 lemon, zest and juice
• 30g fresh parsley, chopped
• Salt and pepper to taste

Method

1. Pat sole dry and season both sides with salt and pepper.
2. Heat olive oil in a large skillet over medium-high heat.
3. Add sole and cook 3-4 minutes per side until golden; set aside.
4. In the same pan, add cherry tomatoes and capers, sauté 2 minutes.
5. Add lemon zest, juice, and parsley; return sole to pan.
6. Warm through for 1 minute and serve.