- Serves: 4 servings
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- 4 boneless Sole Fillets
- ½ cup flour
- juice from ½ lemon (cut the rest of the lemon into slices for garnish)
- ½ cup fresh chopped parsley
- 2 tablespoons capers
- 6 tablespoons butter
Rinse the fillets with cold water, and pat dry with a paper towel. Season the fish with salt and pepper on both sides. Put the flour on a plate or a pie pan and press each fillet lightly into the flour on both sides.
Put 4 tablespoons of the butter into a large skillet over medium high heat. When the butter is melted and foamy, add the fillets and cook for 2 minutes.
Using a fish spatula or other large spatula, carefully turn the fillets over. Don’t use tongs – sole fillets are delicate and need to be turned with a spatula. Cook for another 2 minutes and place each one on a serving plate. Cover with foil to keep warm while you make the sauce. Add the rest of the butter to the skillet, along with the lemon juice and half the parsley. Whisk until the butter is melted.
Drizzle the sauce generously over the fillets, sprinkle on the capers and the rest of the parsley, add the lemon slices as a garnish and serve.