Finally got around to making this with sole fillets, in a bun
but equally nice with that awesome caper mayo on a bed of greens alone!
Coat the sole fillets with seasoned flour, pan fried for two minutes on
each side. Spread that gorgeous homemade capers mayo generously on both
sides of the toasted bun, layer on lettuce leaves (I used little gem lettuce),
add a squeeze of lemon juice and eat!
Recipe from pages 152-153 of
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| Hugh Fearnley-Whittingstall's River Cottage Every Day |
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