Lemon Sole with Lemon-Caper Sauce

Lemon Sole with Lemon-Caper Sauce

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  • Prep Time


  • Total Time


  • Servings



  • 1

    tablespoon extravirgin olive oil

  • 4

    (6-ounce) lemon sole fillets

  • ½

    teaspoon salt

  • ¼

    teaspoon freshly ground black pepper

  • 1

    teaspoon butter

  • 1

    garlic clove, minced

  • ¾

    cup fat-free, less-sodium chicken broth

  • 2

    tablespoons capers, rinsed, drained, and minced

  • 1

    tablespoon fresh lemon juice

  • 1

    tablespoon minced fresh flat-leaf parsley


Heat oil in a large nonstick skillet over medium heat. Sprinkle fish with salt and pepper. Place fish in pan; cook 3 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Remove fish from pan. Melt butter in pan. Add garlic; cook 1 minute or until lightly browned. Add broth, scraping pan to loosen browned bits. Bring to a boil; cook until reduced to 1/4 cup (about 6 minutes). Stir in minced capers and juice; cook 3 minutes or until sauce is slightly thickened. Remove from heat; stir in parsley. Serve immediately.


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