Sole with brown butter and capers

Sole with brown butter and capers
Sole with brown butter and capers

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 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

Directions

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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