Pan Fried Sole with Caper Butter

By Master Chef on February 9th, 2018 · In Dinner, Herbs and Spices, Meals, Regional and Ethnic, ROTD, Seafood, Techniques, Vegetables

Pan Fried Sole with Caper Butter provides a luscious, mouthwatering gastronomic sensation. Simply exceptional from the first bite.

Prep time

15 mins

Cook time

35 mins

Total time

50 mins

Use filet of sole, Dover sole or lemon sole for this, or try salmon, haddock or flounder.

Author: Epicurus.com Kitchens

Recipe type: Main Course

Cuisine: American

Serves: 4

Ingredients

Instructions

Heat the oven to 375 degrees F/190 degrees C/gas 5 (170 degrees C for fan ovens). Put the potatoes, chilli flakes and 3 Tablespoons oil in a bowl and season. Mix well to coat the potatoes, then arrange in a single layer in a roasting pan.
Roast for 30 to 35 minutes, turning once, until golden and tender.
Meanwhile, heat the remaining oil and 2 Tablespoons butter in a large frying pan until foamy. Wash and pat dry the sole with kitchen paper. Toss in the seasoned flour, dusting off any excess, and add to the pan.
Cook for 2 to 4 minutes each side, until golden. (The flesh is cooked through when it turns opaque.) Transfer to a plate and keep warm.
Add the capers and wine to the pan and simmer for 2 to 3 minutes. Add the remaining butter, stir in the parsley and season.
Serve the fish with the sauce spooned over the top, with the potatoes, a green salad and lemon wedges.

Nutrition Information

Serving size: 1 Calories: 616 Fat: 21 g Saturated fat: 6.5 g Sugar: 3.5 g Sodium: 1.8 g

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