A classic French Mediterranean dish featuring delicate sole fillets pan-seared and finished with nutty browned butter, lemon, and capers. This elegant yet simple preparation highlights the subtle flavor of the fish.
Preparação
10 min
Cozedura
15 min
Total
25 min
Doses
4 srv
Dificuldade
Easy
Calorias
280 kcal
For 4 dose(s)
Por dose
Pat the sole fillets dry with paper towels and season generously with salt and freshly ground black pepper on both sides
Heat 15ml of olive oil in a large skillet over medium-high heat until shimmering but not smoking
Carefully place the sole fillets in the hot pan and cook for 3-4 minutes until the bottom is golden, then flip gently and cook for another 2-3 minutes until cooked through
Transfer the cooked sole to a warm serving plate and tent with foil to keep warm
In the same pan, reduce heat to medium and add the butter, swirling constantly for 3-4 minutes until it turns golden brown with a nutty aroma
Add the fresh lemon juice and capers to the browned butter, stirring gently for 30 seconds
Pour the browned butter sauce over the sole fillets and garnish with fresh parsley and lemon slices
Serve immediately with steamed asparagus or boiled new potatoes
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