Thin sole fillets are quickly sautéed in butter and served with a lemon-butter sauce for a simple, elegant dish. It is quick to prepare and practical for an everyday dinner.
Season the fillets with salt and black pepper.
Cook the fillets in a pan with olive oil for 2–3 minutes per side, then remove them and keep warm.
Melt the butter in the same pan, add the lemon juice and capers, stir for a few seconds, then remove from the heat.
Spoon the sauce over the fish, garnish with chopped parsley and serve.
Important: Sole fillets are very thin and can fall apart if left in the pan too long; do not cook either side for more than 2–3 minutes. Allergens: contains fish and milk/dairy (butter). Caution: Do not overcrowd the pan; if the temperature drops, the fish will release liquid and cook as if it were being poached.
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