Pan-Seared Lemon Sole
From mrspotatohead 16 years ago
- 20 minutes to make
- Serves 4
Wonderful recipe I found in" Real Simple" last year. Cod, red snapper, or tilapia can be substitued for the sole. I skip the capers, but have included in the original recipe.
Ingredients
- 1/4 cup all-purpose flour shopping list
- 4 sole fillets shopping list
- 1/2 teaspoon kosher salt shopping list
- 4 1/2 tablespoons unsalted butter shopping list
- 1 lemon, ends trimmed shopping list
- 2 tablespoons capers, rinsed and drained shopping list
How to make it
- Place the flour on a plate.
- Season the sole with the salt and then coat it in the flour, shaking to remove any excess; set aside.
- Melt 1 tablespoon of the butter in a large skillet over medium heat. Slice the lemon into 12 thin circles and add them to the skillet. Cook until the lemon is lightly browned, about 2 minutes.
- Push the lemon to the side of the skillet and add the sole. (You may need to cook it in batches.) Cook until the sole is the same color throughout and flakes easily, about 2 minutes per side.
- Add the remaining butter and the capers to the skillet. Remove from heat and tilt the skillet to swirl the butter until it melts.
- Transfer the sole and lemon to individual plates and spoon the capers and butter over the top.
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