Rating: 3 stars
245 Ratings
  • 5 star values: 36
  • 4 star values: 64
  • 3 star values: 60
  • 2 star values: 59
  • 1 star values: 26

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.

Sara Quessenberry

Gallery

Read the full recipe after the video.

Recipe Summary test

hands-on:
20 mins
total:
20 mins
Yield:
Serves 4
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

  • 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.

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

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

Nutrition Facts

283 calories; calories from fat 44%; fat 14g; saturated fat 8g; cholesterol 112mg; sodium 502mg; carbohydrates 6g; fiber 1g; protein 33g.
Advertisement