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
- Season the fish and dust with a little plain flour.
- 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.
- 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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