I served our lemon sole with a pea puree and red rice.  Red rice is fun to eat.  Not so fun for Mommy to clean up, but them’s the breaks!

Ingredients: (this makes enough for one hungry baby)
1/2 lemon sole fillet
1 tsp butter
1 tbsp fresh parsley, chopped
3 capers, chopped (use a small amount as these tend to come in salted brine)Fresh cracked black pepper

Method:
Pan fry the fish in the butter until fully cooked and then remove from the pan.

To the remaining butter in the pan, add the parsley and capers and cook for a minute until they are hot.

Now remove the fish from the skin, flake the meat, ensuring there are no bones and top with the warm salsa verde.