pan-fried fish with butter & caper sauce

I made this simple fish meal when the fish stall at my local farmers' market was selling off dover sole for £1.50 a piece.

2 whole, cleaned pan-size dover sole, flat fish or fish fillets
plain flour
smoked paprika
Maldon
cream

~butter & capers~
1 small shallot, finely chopped
4T wine vinegar
50g cold butter, cut into small pieces
handful of capers, rinsed (whole or chopped - as desired)

Mix the smoked paprika - 1T or to taste - with 1/2-1c flour and the Maldon on a plate. Dredge the fish in the flour mixture until finely coated. Shake off excess and coat in cream - single or double - then return to the flour and coat again. Place in a moderate buttered (ideally use good-quality rapeseed oil for an incredible colour) pan until cooked on each side (should be slightly browned and just cooked through).

Meanwhile, put the shallot and vinegar into a small pot and simmer until reduced to 1T liquid. Gradually whisk in the butter until the sauce is reasonably thick. Add the capers.

Serve the fish with the sauce on top or on the side, a juicy lemon wedge and simple leaf salad.

chili jam

Chili jam is the perfect accoutrement for sausages, quiche and frittata. Keep it in a jar in the fridge or make it as required.

2 cans whole peeled tomatoes or chopped tomatoes
handful of soft brown or raw sugar (to taste)
fresh or dried chili to taste
vinegar to taste

Put all ingredients into a heavy pan, stir and bring to the boil. simmer gently until thick and deep red. Put in a jar in the fridge to enjoy later or serve immediately as an accompaniment.