Frying flat fish fillets isn’t easy to do for lots of people, as you need a few to fill you up, so take advantage of the fact and whip up this indulgent treat just for you.
1 medium sweet potato, unpeeled, cut into thick wedges
1 Tbsp. sunflower oil
1/4 tsp dried thyme
3 Tbsp. plain flour
150 g (5oz) skinless sole or plaice fillets (you may need to ask your fishmonger to do this for you)
15 g (1/2oz) butter
1 Tbsp. soft green herbs, finely chopped (we used parsley and sage)
2 tsp. capers
Directions
Step 1
Preheat oven to 200°C (180°C fan) mark 6. Put the sweet potato wedges on a baking tray and toss through 1tsp of the oil, the thyme and plenty of seasoning. Cook in the oven for 30min, turning occasionally until golden and tender.
Step 2
About 5min before the end of the cooking time, put flour on a lipped plate, add some seasoning then lay fish fillets in the flour to lightly coat (tap off any excess). Heat the remaining oil over high heat in a large non-stick frying pan. Fry the fish fillets for 2min, turning midway through the cooking time, until lightly golden and opaque.
Step 3
Lift the fish out on to a plate and keep warm. Take the empty fish pan off the heat and add the butter, herbs and capers. Stir until melted.
Step 4
Pour the hot butter mixture over the fish and serve with the sweet potato wedges and a crisp green salad and lemon wedges, if you like.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
