½ lemon, juice only
1 tbsp chopped flatleaf parsley
1 tbsp small capers (optional)
3 tbsp plain flour
2 pinches freshly ground black pepper
½ tsp salt
1½ tbsp sunflower oil
45²µ/1½´Ç³ú butter, cut into cubes
2 fillets of lemon sole (about 150g/5oz each), skin removed