Delicate sole fillets are lightly floured and pan-seared, then finished with a caper, lemon and butter sauce in this elegant English fish classic. Its low-carb, low-calorie profile makes it a good fit for anyone after a lighter dinner.
Season the sole fillets with salt and pepper and dust them lightly with flour.
Melt a tablespoon of the butter in a pan and cook the fillets on each side until golden.
Keep the cooked fillets warm in a low oven while you make the sauce.
Melt the remaining butter in the same pan until it foams, add the capers and lemon juice, and simmer for two minutes.
Plate the fish, spoon the caper sauce over it, and finish with chopped parsley.
Do not flip the fillets too often while cooking; delicate sole falls apart easily, so turning each side just once is enough. Allergens: contains gluten (flour) and dairy (butter).
If you cannot find capers, finely chopped pickled gherkin in its own brine gives a similar tang — just reduce the added salt accordingly.
Admin DadaGastro · verified in test kitchenDil 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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