1
Prepare the fish
5 minSeason the fillets with salt and black pepper.
Fish and Seafood
This recipe, made by briefly sautéing thin sole fillets in butter and drizzling them with a lemon butter sauce, offers a simple and elegant presentation. With its quick preparation, it's a practical option for everyday dinners.
Step by Step
How to make it?
2
Sauté
8 minCook the fillets in an olive oil pan for 2-3 minutes on each side, then remove and keep warm.
3
Prepare the sauce
4 minMelt butter in the same pan, add lemon juice and capers, stir for a few seconds, and remove from heat.
4
Serve
2 minDrizzle the sauce over the fish, garnish with chopped parsley, and serve.
Reminder
Important: Since sole fillets are very thin, they can fall apart if left in the pan too long; don't cook each side for more than 2-3 minutes. Allergen: contains fish and milk/dairy products (butter). Caution: don't overcrowd the pan, if the temperature drops the fish will release water and end up poached instead of pan-fried.
Editor's Note Editörün Notu
If you heat the butter for the sauce until it turns light brown while preparing it, you get an aroma reminiscent of hazelnut. Serving right after drizzling the sauce over the fish keeps the texture's warmth intact.
Admin DadaGastro · verified in test kitchen
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