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.
¼ cup all-purpose flour
4 sole fillets
½ teaspoon kosher salt
4½ tablespoons unsalted butter
1 lemon, ends trimmed, sliced into 12 thin circles
2 tablespoons capers, rinsed and drained
Calories from fat 44%
Sat fat 8g
How to Make It
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.
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.
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