The lemon butter sauce with capers gives this dish a zesty kick. It's not just for chicken piccata or lemon chicken cutlets.

Put the flour on a flat plate and season with salt and pepper. Pat the fillets of sole with kitchen towel and then toss in the seasoned flour. Heat the oil in a frying pan over a medium high heat.

Meanwhile, for the sauce, place the butter into a small saucepan over a medium heat and heat until melted and just turning nut brown in colour. Add the lemon juice, caperberries, capers and ...

Place the lemon slices, herbs ... to cook slightly for a few minutes after you remove it from the oven. Sauce: While the salmon is roasting, place all the ingredients for the sauce in a bowl ...

Remove and set aside. Add the butter and spring onions to the pan, and fry for 30 seconds. Pour in the oil, lemon juice and capers and heat for a further 30 seconds. Add the cooked pasta ...

Add the lemon segments capers and chopped parsley ... Serve immediately with the roast cauliflower and brown butter sauce. Preheat the oven to 180°C. Begin by browning the butter.