Pan-Seared Lemon Sole

Pan-Seared Lemon Sole
Quentin Bacon
 
Serves 4
preparation
20
minutes
cooking
20
minutes

Ingredients

1/4
cup
all-purpose flour
4
sole fillets
1/2
teaspoon
kosher salt
4 1/2
tablespoons
unsalted butter
1
lemon, ends trimmed, sliced into 12 thin circles
2
tablespoons
capers, rinsed and drained

Directions

  1. Place the flour on a plate. Season the sole with the salt and then coat it in the flour, shaking to remove any excess; set aside.
  2. Melt 1 tablespoon butter in a skillet over medium heat. Add the lemon and cook until lightly browned, about 2 minutes.
  3. Push the lemon to the side and add the sole (in batches if needed). Cook until the sole is the same color throughout and flakes easily, about 2 minutes per side.
  4. Add the capers and remaining butter. Remove skillet from heat and tilt to swirl butter until it melts.
  5. Transfer the sole and lemon to plates and spoon the capers and butter over the top.
Sara Quessenberry
April 2006

Nutritional Information

  • Per Serving
  • Calories From Fat 44 %
  • Fat 14 g
  • Sat Fat 8 g
  • Cholesterol 112 mg
  • Sodium 502 mg
  • Carbohydrate 6 g
  • Fiber 1 g
  • Sugar 0 g
  • Protein 33 g
What does this mean? See Nutrition 101.