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
Large nonstick skillet