Sautéed Sole with Browned Butter and Capers
Sautéed Sole with Browned Butter recipe
Cooking Light, August 2009
YUM! O M G this was delicious! It will definitely be on the make again list. We don’t have butter, so I used ICBNB and it turned out just fine. The “butter” browned just like regular butter would have. I was concerned with this, but I shouldn’t have been.
I am really starting to like capers with fish. I don’t know why, but it’s really become a favorite of mine. Guess it’s kind of like fancy tartar. It’s simple, has few ingredients, and goes together quickly. I will definitely be making this one again. I served it with a Caesar salad and some French bread.
Measuring cups and spoons
Knife
Cutting board
Large nonstick skillet
Sautéed Sole with Browned Butter and Capers
Flounder, a close cousin to sole, is a good substitute in this classic yet simple preparation. You can also use trout or your favorite flaky white fish.
Ingredients
- 24 ounces sole fillets (4)
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper, divided
- Cooking spray
- 3 tablespoons butter
- 2 tablespoons minced shallots
- 1 tablespoon drained capers
- 2 teaspoons fresh lemon juice
Instructions
- Sprinkle fish evenly with salt and 1/8 teaspoon pepper. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add 2 fillets to pan; sauté 1 1/2 minutes or until browned. Carefully turn fillets; sauté 1 1/2 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Place fillets on a plate; keep warm. Repeat procedure with cooking spray and remaining fillets.
- Melt butter in pan; cook 2 minutes or just until lightly browned. Add shallots to butter; sauté 45 seconds, stirring frequently. Remove from heat; stir in remaining 1/8 teaspoon pepper, capers, and fresh lemon juice. Serve with fish.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 228Total Fat 13gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 5gCholesterol 118mgSodium 869mgCarbohydrates 1gFiber 0gSugar 0gProtein 26g
