Pan-fried plaice with buttery capers & shallots

Spread the flour out on a large plate and season. Heat the oil in a large frying pan over a high heat. Pat the fish fillets dry with kitchen paper, then toss in the flour, coating well and shaking off any excess. When the oil starts to shimmer, put the fillets in the pan, skin-side down, and cook without moving for 3-4 minutes on the other side (turning the heat down a little if it gets too hot) until cooked through, opaque and the fish flakes easily with a fork. Transfer to warm plates.

Wipe out the pan with kitchen paper, then add the butter and return to the heat. Melt the butter over a medium heat, then add the shallots and capers and cook gently for about 5 minutes until the shallots are softened and the butter is turning a light brown. Stir in the lemon juice and swirl in the pan for a few seconds, then take off the heat and stir through the parsley. Season if needed, then spoon the sauce over the plaice fillets. Scatter over the lemon zest and serve with green beans and/or steamed new potatoes, if you like.