Lightly floured sole fillets are seared in a pan and served with a sauce of capers, lemon and butter in this elegant British fish classic. Low in carbohydrates and calories, it suits those looking for a light dinner.
Season the sole fillets with salt and black pepper and dust with a thin coating of flour.
Melt one tablespoon (15 ml) of butter in a frying pan and cook the fillets until golden on each side.
Keep the cooked fillets warm in a low oven while you make the sauce.
Melt the remaining butter in the same pan until foaming. Add the capers and lemon juice and boil for two minutes.
Transfer the fish to plates, spoon over the caper sauce, garnish with chopped parsley and serve.
Avoid turning the fillets repeatedly, as thin sole fillets break up easily. Turning them once to cook each side is enough. Allergens: contains fish, gluten (flour) and dairy products (butter).
Dil balığı filetolarım oldukça inceydi, bu yüzden her yüzünü 1 dakika kısa pişirdim ve tam kıvamında oldu. Kapari sosuna bir tutam da nane ekledim, kendi tarzım için hoş bir varyasyon oldu.
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