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Sole with brown butter and capers


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Sole with brown butter and capers 0 Picture


  • 2 lemons
  • 1/2 cup flour
  • 2 Tbsp fine-grind cornmeal
  • 1/4 tsp cayenne pper
  • 2 sole fillets, about 6 oz each
  • s&p
  • 1 Tbsp olive oil
  • 4 Tbsp butter
  • 1/2 shallot, finely diced
  • 1 Tbsp chopped fresh chives
  • 1 Tbsp capers, rinsed and patted dry



Step 1

Peel and segment the lemons

ON a plate, stir together the flour, cornmeal, and cayenne. Season each fillet on both sides w s&p and dredge fish in the flour mixture to coat, shaking off excess. Heat the olive oil in a large saute pan over medium heat. Add the fillets and cook, turning once until golden brown, 3-4 mins per side. Use a wide spatula to turn the delicate fish. Transfer to individual plates and keep warm in a low oven.

In a small saute pan over med heat, melt the butter. Add the shallot with a pinch of salt and saute until the butter foams. Lower the heat slightly and continue to cook until the butter browns, 2-3 mins. Add the lemon segments to the butter and swirl the pan to heat them through. Remove the pan from the heat and promptly sppon an equal amoutn of lemon-brown butter sauce over each fish fillet. Spinkle fish with chives and capers and serve at once


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