Hands-On Time
20 Mins
Total Time
20 Mins
Serves 4

This is one of those recipes you need to have in your repertoire. Yes, it’s simple, like so many classic preparations are, but it’s our go-to way to prepare delicate fish filets of all kinds. The trick is not overcrowding the pan so be sure to choose a large skillet. If you need to take the lemon slices out all together, that’s OK, just toss them back in to heat through just before serving. The salty, tangy caper-butter sauce goes nicely with roasted potatoes and a clean green salad dressed with just a squeeze of lemon and a drizzle of olive oil. Sometimes (we say always) simple is the most sophisticated.

How to Make It

Step 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.

Step 2

Melt 1 tablespoon butter in a skillet over medium heat. Add the lemon and cook until lightly browned, about 2 minutes.

Step 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.

Step 4

Add the capers and remaining butter. Remove skillet from heat and tilt to swirl butter until it melts.

Step 5

Transfer the sole and lemon to plates and spoon the capers and butter over the top.

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