READY IN: 12mins


  • 4 skinless boneless sole fillets
  • 12 cupunbleached all-purpose flour
  • 1teaspoonsea salt (to taste)
  • 1teaspoonblack pepper (to taste)
  • 4tablespoonsclarified butter, divided
  • 2tablespoonslemon juice, divided
  • 2tablespoonscapers, rinsed and drained
  • 1sprigparsley, for garnish
  • 2largelemon wedges, for garnish

    Serving Size: 1 (420) g

    Servings Per Recipe:2

    Calories: 556

    Calories from Fat 268 g 48 %

    Total Fat 29.8 g 45 %

    Saturated Fat 16.1 g 80 %

    Cholesterol 207.8 mg 69 %

    Sodium 2387.2 mg 99 %

    Total Carbohydrate26.8 g 8 %

    Dietary Fiber 1.7 g 6 %

    Sugars 0.7 g 2 %

    Protein 44.4 g 88 %


  • Pat dry the fish with paper towels and set aside.
  • In a shallow dish, add flour and season with ground sea salt and freshly ground black pepper. Give a quick stir to combine before placing the filet in the flour mixture, making sure to coat the fish very well on both sides. Shake off any excess flour and set aside.
  • In a large saucepan over medium-high heat, add 2 tablespoons clarified butter and 1 tablespoons lemon juice; swirl the pan to blend the ingredients. When it gets hot, place the filet and pan fry it until nice and golden, about 2 to 3 minutes. Flip it and fry the other side until golden as well.
  • When it’s done, remove from the heat and transfer the filet to a serving plate.
  • Return the saucepan back on the heat and add the remaining 2 tablespoons butter along with 1 tablespoons lemon juice; tilt the pan to combine them. When it gets hot, add the capers and quickly sauté them for only 1 minute.
  • Remove from the heat, spoon them on the fish and drizzle with the butter from the pan.
  • Garnish with a sprig of parsley and a couple lemon wedges. Serve with steamed vegetables and rice.
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