| Level: | Easy |
| Total: | 20 min |
| Active: | 20 min |
| Yield: | 2 servings |
| Level: | Easy |
| Total: | 20 min |
| Active: | 20 min |
| Yield: | 2 servings |
Ingredients
- Deselect All
- 1/4 cup all-purpose flour
- 4 tablespoons Clarified Butter, recipe follows
- Four 2- to 2 1/2-ounce skinless, boneless sole fillets, preferably gray or lemon
- Kosher salt and freshly ground black pepper
- 3 tablespoons unsalted good European-style butter, cut into small pieces
- 1 tablespoon capers, drained, optional
- Juice of 1/2 lemon (about 2 tablespoons juice)
- 2 teaspoons chopped fresh parsley
- 2 sticks (1/2 pound) unsalted butter (see Cook’s Note)
Instructions
- Preheat the oven to 200 degrees F. Place an oven-safe platter in the oven to warm.
- Spread the flour on a plate or pie dish. Heat the Clarified Butter in a large nonstick skillet over medium-high heat. Meanwhile, sprinkle the fish with salt and pepper on both sides. Dredge the fish in the flour and shake off any excess. Once the Clarified Butter is hot, add the fish to the skillet and sear, occasionally basting the fish with the butter in the skillet, until golden brown, 1 to 1 1/2 minutes. Carefully turn the fish over and cook the other side until golden but the fish is still slightly springy to the touch, about another minute. (If the fish flakes easily, it’s overcooked.) Transfer the fish to the warmed platter.
- Return the skillet to medium-high heat and add the European butter. Cook until it melts, then turns lightly browned and smells nutty. Add the capers, if using, and season with salt and pepper. Add the lemon juice—the butter will splutter—and swirl the skillet to incorporate. Spoon the sauce over the fish, then garnish with the parsley and serve.
- Melt the butter in a small saucepan over medium-high heat. Continue to cook until a layer of white milk solids floats to the surface and the butter becomes foamy. Lower the heat to medium and continue to gently boil. The milk solids will sink to the bottom of the pan. Once the boiling has stopped, pour the butter through a cheesecloth-lined strainer into a glass measuring cup or heatproof bowl to filter out the milk solids. Cover and store in the refrigerator.
Nutrition Facts
| Serving Size | 1 of 2 servings |
| Calories | 1064 |
| Total Fat | 110 g |
| Saturated Fat | 69 g |
| Carbohydrates | 25 g |
| Dietary Fiber | 4 g |
| Sugar | 3 g |
| Protein | 4 g |
| Cholesterol | 290 mg |
| Sodium | 668 mg |
| Serving Size | 1 of 2 servings |
| Calories | 1064 |
| Total Fat | 110 g |
| Saturated Fat | 69 g |
| Carbohydrates | 25 g |
| Dietary Fiber | 4 g |
| Sugar | 3 g |
| Protein | 4 g |
| Cholesterol | 290 mg |
| Sodium | 668 mg |
Reviews
Absolutely delicious! Wouldn’t change a thing. I found fresh, wild-caught Dover sole, but it isn’t easy to find. I am sure there are other thin, white fish (as suggested in the prior reviews) which could be substituted. Thanks Jeff! You are so funny on The Kitchen. Love the mix of personality / food preferences. The kitchen has a great mix of personalities and you all genuinely seem to love each other.
Ease of execution +1 as for flavor my family asked to not make it again. Seriouls lack of flavor.
One of my favorite recipes. Sole not easy to find so I use turbot.
This was really easy and so good. We actually used tilapia because I couldn’t find sole. The texture of the crispy fish combined with the lemon butter is amazing. If you have everything ready to go, this is done in only a few minutes.
Really good!! I’ve made it twice now for lunch and used flounder the first time and sole today. The trick to getting the coating nice and crispy is to use a screaming hot pan and clarified butter so it doesn’t burn.
I made this today and it was wonderful. It’s my first fish dish I have made in 40 years! I used catfish. I make clarified butter all the time, so this was easy to fry it up in. My absolute favorite of European butter is, PLUGRA brand. Please buy this butter, and give it a taste test with whatever you are using, when you need at uptown butter, you will understand why it’s worth it. It came together so easily. Easier to cook than Chicken Piccata or Chicken Francaise which I usually do, since there is no pounding needed for a pallard. I will start cooking fish again. Impressive Jeff, this is a JZ type of meal he puts together. I love you Jeff and the gang all together on The Kitchen.
Made this with flounder because we don’t have soul in our markets. My husband LOVED it! Very easy to make. I used regular butter. I will make this often Thanks Jeff!!
Super simple. The light
dredge of flour is perfect. I will chop the capers next time and not use clarified butter (regular much better)
dredge of flour is perfect. I will chop the capers next time and not use clarified butter (regular much better)