| Level: | Easy |
| Total: | 25 min |
| Prep: | 10 min |
| Cook: | 15 min |
| Yield: | 4 servings |
Ingredients
- 4 (8 ounces) sole fillets
- Salt and freshly ground black pepper
- 4 tablespoons clarified butter
- 1 cup flour
- 4 tablespoons finely chopped parsley
- 4 tablespoons fresh butter
- 2 tablespoons fresh lemon juice
- 2 tablespoons drained brined capers, minced
- Lemon slices, for garnish
Instructions
- Season fillets with salt and pepper.
- Heat 2 tablespoons clarified butter in each of 2 large saute pans.
- Dredge fillets in flour, shaking off any excess flour. Place fillets in saute pans and cook over medium heat for 2 to 3 minutes per side, until golden brown and crispy. Remove fillets from pans and transfer on to a platter, sprinkle with parsley. Cover with foil.
- Remove remaining butter from one of the skillets and add the fresh butter. Heat until the butter begins to brown. Remove from heat and stir in lemon juice and capers. Pour sauce over fish and serve. Garnish with lemon slices.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 493 |
| Total Fat | 29 g |
| Saturated Fat | 16 g |
| Carbohydrates | 25 g |
| Dietary Fiber | 1 g |
| Sugar | 0 g |
| Protein | 32 g |
| Cholesterol | 165 mg |
| Sodium | 777 mg |
Reviews
I picked up some frozen wild caught Dover Sole at Trader Joe’s. Took two days to defrost in the fridge. Followed this recipe exactly and it was DELICIOUS. Now that I know how quick and easy it is to make, I’ll be preparing fish more often. Pssst – an impressive easy and fast dish to make for guests.
Fast easy but delightful recipe. I used cod because it was what I had! I butterflied the cod. A must try.
After viewing a cooking show by Chef John Besh, I searched for a similar recipe he featured on the show. My search brought me to this recipe.
Needless to say, i tried it today and I was very pleased. Easy and quick to cook plus tasted very good. This recipe is a keeper for me!
Easy and so delicious! Be sure to use a good butter–
The real McCoy (Solea solea) being unavailable in Missoula, Montana, I tried this recipe with two farmed (and very fresh) catfish fillets. While it wasn’t Dover sole, the resulting dish was extremely good: easy to prepare and quite attractive, when served in the center a snow-white plate.
We enjoyed this dish very much. The flavors in the sauce really compliment the fish. I actually used trout fillets instead of the sole since my fisherman husband keeps our freezer well supplied with it. This dish is quick, simple, and makes a nice presentation.
This is so quick and so easy that you will not believe you could make food that tastes this good. This recipe is the closest approximation to the Sole Meuniere I had at the fantastic bistro in Paris. Get good sole, and don’t put too many filets in the pan at once or they don’t get the lovely crisp crust.
I found this recipe to be lovely as a midweek meal. It was quick, easy and very tasty. I believe the recipe would do nicely with any type of mild white fish. The only addition I made was to add some seasonings to the flour. I will definitly make this again.
Quick,Easy, and excellent for any mild, white fish