Suzanne Somers Dover Sole

By shammy

Ingredients

• 4 pieces Petrale sole
• Salt and freshly ground pepper
• 3 tablespoons olive oil
• Juice from 1 lemon
• 3 tablespoons butter
• 1 tablespoon capers (optional)
• Lemon wedges for garnish

Details

Servings 2

Preparation

Step 1

Season both sides of the fish with salt and pepper.

Heat a frying pan on medium-high heat. Add the olive oil to cover the bottom of the pan. When the oil is hot but not smoking, add the fish pieces. Cook for 2 to 3 minutes on each side, until the fish is brown and crispy. Turn the fish over with a spatula and cook for another 2 to 3 minutes on the other side.

Pour the lemon juice over the fish and remove from the pan. Set aside. Add the butter and capers to the hot pan. Swirl the butter until melted, scraping any bits off the bottom of the pan. Spoon the butter sauce and capers over the fish and serve immediately with lemon wedges.