Lemon sole in caper butter recipe

Lemon sole in caper butter recipe

Buttery, succulent sole with capers makes a restaurant worthy supper in seconds. Serve with new potatoes and wilted baby spinach.

Ingredients

  • 2 lemon sole fillets
  • 1 pinch salt and black pepper, to taste
  • 1 dusting plain flour
  • 2 dessertspoons olive oil
  • 2 tbsp butter (be generous)
  • 2 tbsp salted capers, rinsed and dried
  • 1 dessertspoon finely chopped flat leaf parsley
  • 1 squeeze of lemon juice
  • 2 lemon sole fillets
  • 1 pinch salt and black pepper, to taste
  • 1 dusting plain flour
  • 2 dessertspoons olive oil
  • 2 tbsp butter (be generous)
  • 2 tbsp salted capers, rinsed and dried
  • 1 dessertspoon finely chopped flat leaf parsley
  • 1 squeeze of lemon juice
  • 2 lemon sole fillets
  • 1 pinch salt and black pepper, to taste
  • 1 dusting plain flour
  • 2 dessertspoons olive oil
  • 2 tbsp butter (be generous)
  • 2 tbsp salted capers, rinsed and dried
  • 1 dessertspoon finely chopped flat leaf parsley
  • 1 squeeze of lemon juice

Details

  • Cuisine: English
  • Recipe Type: Main
  • Difficulty: Easy
  • Preparation Time: 10 mins
  • Cooking Time: 10 mins
  • Serves: 2

Step-by-step

  1. Season the fish and dust with a little plain flour.
  2. Heat the olive oil in a large frying pan, add the sole and fry for a few minutes on both sides until golden brown on the outside and cooked through. Remove the fish from the pan and place on a heated plate.
  3. Add the butter to the pan and when it starts to foam add the capers, flat leaf parsley and a good squeeze of lemon. Cook for a minute or so, then return the sole to the pan, spoon the sauce over the fish and serve immediately.

This recipe is taken from Comfort: Recipes to Warm the Heart and Feed the Soul by Carolyn Caldicott.
Published by Frances Lincoln, RRP £9.99

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