Pan-Seared Sole with Brown Butter Sauce and Capers

Pan-Seared Sole with Brown Butter Sauce and Capers

Delicate sole fillets get a quick golden crust, then bathe in nutty brown butter and briny capers.

Total 25 min Makes 4 servings Calories 365/serving

Dietary

Pescatarian, Nut free, Halal

Allergens

Fish, Dairy, Wheat

This classic French-inspired preparation pairs mild, flaky sole with a fast pan sauce built from browned butter, lemon, and capers. Dredging the fillets in flour ensures a light crust while keeping the fish tender inside, and the whole dish comes together in under 20 minutes, making it suitable for a quick weeknight dinner or a simple dinner party main.

Ingredients

  • 4 sole fillets (about 5 ounces each)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup all-purpose flour, for dredging
  • 3 tablespoons vegetable oil
  • 6 tablespoons unsalted butter
  • 2 tablespoons capers, drained
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon fresh parsley, chopped
  • 1 lemon, sliced thin, for garnish

Method

  1. Pat the sole fillets dry with paper towels and season both sides with salt and pepper.

  2. Spread the flour on a plate and dredge each fillet lightly, shaking off the excess.

  3. Heat the vegetable oil in a 9-inch skillet over medium-high heat until shimmering.

  4. Add the fillets in a single layer, working in batches if needed, and sear until golden, about 2 minutes per side.

  5. Transfer the cooked fillets to a warm platter and tent loosely with foil.

  6. Wipe out the skillet, add the butter, and cook over medium heat, swirling constantly, until it turns golden brown and smells nutty, about 3 minutes.

  7. Remove the skillet from heat and stir in the capers, lemon juice, and parsley.

  8. Spoon the brown butter sauce over the fillets and garnish with lemon slices before serving.

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    Pan-Seared Sole with Brown Butter Sauce and Capers

    This classic French-inspired preparation pairs mild, flaky sole with a fast pan sauce built from browned butter, lemon, and capers. Dredging the fillets in flour ensures a light crust while keeping the fish tender inside, and the whole dish comes together in under 20 minutes, making it suitable for a quick weeknight dinner or a simple dinner party main.

    25 min 4 servings 365 cal

    Ingredients

    • 4 sole fillets (about 5 ounces each)
    • 1/2 teaspoon salt
    • 1/4 teaspoon black pepper
    • 1/2 cup all-purpose flour, for dredging
    • 3 tablespoons vegetable oil
    • 6 tablespoons unsalted butter
    • 2 tablespoons capers, drained
    • 2 tablespoons fresh lemon juice
    • 1 tablespoon fresh parsley, chopped
    • 1 lemon, sliced thin, for garnish

    Method

    1. 1

      Pat the sole fillets dry with paper towels and season both sides with salt and pepper.

    2. 2

      Spread the flour on a plate and dredge each fillet lightly, shaking off the excess.

    3. 3

      Heat the vegetable oil in a 9-inch skillet over medium-high heat until shimmering.

    4. 4

      Add the fillets in a single layer, working in batches if needed, and sear until golden, about 2 minutes per side.

    5. 5

      Transfer the cooked fillets to a warm platter and tent loosely with foil.

    6. 6

      Wipe out the skillet, add the butter, and cook over medium heat, swirling constantly, until it turns golden brown and smells nutty, about 3 minutes.

    7. 7

      Remove the skillet from heat and stir in the capers, lemon juice, and parsley.

    8. 8

      Spoon the brown butter sauce over the fillets and garnish with lemon slices before serving.