Ingredients

How to make it

  • Combine the flour, salt, & pepper in a flat bottomed, medium sized dish.
  • Heat the olive oil in a large skillet over medium heat almost to its smoking point.
  • Pat the Sole filets dry with a paper towel, dredge through the flour mixture, shaking off any excess, and place into hot oil. When the filets have browned on one side, flip it and brown on the other. Be patient and allow each side to fully brown. Transfer to a warm platter.
  • Deglaze the skillet with the wine. Add garlic, shallots, & lemon juice and reduce by half. Slowly mix in the butter until it’s creamy. Add parsley, salt, pepper, & capers.
  • Spoon sauce over fish & garnish with fresh sprigs of parsley.

Reviews & Comments 7

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  • gbodeo 4 years ago
    Mmmm making this tonight, wondering what to serve with it........
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    " It was excellent "
    kkelleyb ate it and said...
    This is delicious!! Thanks!
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    " It was excellent "
    sas ate it and said...
    This recipe is perfect as is-no cutting back on butter no fat free anything. It is simply perfect.
    SUPPORT YOUR LOCAL FARMS.
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    " It was excellent "
    kathye ate it and said...
    Hi, I made your recipe last night with some fresh cod filets I had. It was delicious! My husband said it tasted like one of our favorite restaurants on Cheasapeake Bay! This one is in my everyday "go to" file. Thanks again. Kathye
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    " It was good "
    iamnoddy ate it and said...
    I subbed blanc de noirs for the wine and red onions for the shallots. it was superb, but i'd like to cut back on the butter next time. maybe substitute some with fat free half/half or lowfat sour cream?
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  • greekgirrrl 6 years ago
    Delish!
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  • wynnebaer 6 years ago
    Sounds so good..:)
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