Serves:
Total20min
Prep10min
Cook10min

Instructions

Dredge filets in flour, season with salt and pepper.


Heat 2 or 3 tablespoons of butter in a large skillet over medium heat, until melted. Quickly fry filets, 2 or 3 at a time for 3 or 4 minutes per side, depending on thickness, until golden brown on both sides. Remove fish, cover and keep warm.


Melt 2 or 3 more tablespoons of butter, swirl in pan, scraping up bits, add the lemon juice, capers and season with salt and pepper if necessary. Serve over fish. Sprinkle with chopped parsley.
 
 

Ingredients

Sole filets 4-5 ounces each

Flour for dredging (use rice flour for a Gluten-free version)

Juice of one lemon

1/4 cup of capers plus some juice


6 tablespoons unsalted butter divide


Parsley chopped for garnish


Salt and pepper