Lemon-Caper Butter Sole
A delicious and quick recipe featuring delicate sole filets in a luscious lemon-caper butter sauce, perfect for weeknight dinners or special occasions.
Ingredients
Main Ingredients
- 4 filets boneless sole filets
- Salt and pepper to taste
- 1/2 cup flour For dredging
- 8 tablespoons butter, divided
- 1/2 lemon Juice from, reserved slices for garnish
- 1/2 cup fresh chopped parsley, divided
- 2 tablespoons capers
Instructions
Preparation
- Season the sole filets generously with salt and pepper on both sides.
- Dredge each filet in flour, pressing lightly to coat both sides evenly.
Cooking
- In a large skillet, heat 4 tablespoons of butter over medium-high heat until foamy.
- Carefully place the floured filets in the skillet and cook for about 2 minutes on one side.
- Gently flip the filets using a spatula, cooking for another 2 minutes until golden and cooked through.
- Transfer the filets to a serving plate and cover with foil to keep warm.
Making the Sauce
- Add the remaining 4 tablespoons of butter, lemon juice, and half of the chopped parsley to the skillet.
- Whisk until the butter is melted and everything is well combined.
Serving
- Serve the filets drizzled with the lemon-caper sauce.
- Top each portion with capers, remaining chopped parsley, and slices of lemon for garnish.
Notes
For deeper flavor, try marinating the sole filets in lemon juice for 15 minutes before cooking. Minced garlic and red pepper flakes can enhance the sauce. Use fresh herbs like thyme or dill for variations.