I love this as a unique take on sole meunière. The preserved lemon and brown butter work perfectly to complement the flavor of the fish. Adapted from Yotam Ottolenghi via The Guardian.

Ingredients

• 1 bone-in sole (300g; or sole or plaice fillets), fins trimmed
• 3 T olive oil, divided
• 30g plain flour
• 100g unsalted butter, divided
• 1 preserved lemon (40g), flesh and pips discarded, skin thinly sliced
• Handful of parsley leaves, finely chopped
• 1 small pinch saffron strands
• 2 T lemon juice
• Fine sea salt and black pepper

Instructions

1. Combine saffron and lemon juice in a small bowl and let infuse for at least 15 minutes, until the liquid turns golden.
2. Score 3 diagonal cuts from the top of the fish down to the bone.
3. Rub the fish with 2 t oil and season with 1/8 t salt and a grind of pepper.
4. Mix flour with 1/4 t salt and a grind of pepper on a tray.
5. Press both sides of the fish firmly into the flour mixture to coat well, then spoon remaining flour on top and press to stick.
6. Heat a large frying pan on medium-high. Add 1 T oil and 40g butter.
7. Once the butter is foaming, lay the fish in scored side down and cook for 3 minutes until golden.
8. Flip the fish and cook for 2 more minutes.
9. Transfer the fish to a clean tray.
10. Discard the butter and wipe the pan clean.
11. Heat the pan on medium. Add the remaining 1 T oil and 60g butter and cook for 2–3 minutes until lightly browned and nutty-smelling.
12. Return the fish to the pan, take off the heat, and baste a few times with the hot butter.
13. Lift the fish onto a lipped platter and pour the hot butter over the top.
14. Scatter over the preserved lemon and parsley.
15. Spoon over the saffron and lemon juice mixture and serve immediately.