Sole Meuniere with Browned Butter Caper Sauce
Delight your taste buds with this classic French dish, Sole Meuniere with Browned Butter Caper Sauce, a recipe that pairs delicate sole fillets with the rich, nutty flavor of browned butter enhanced by tangy capers and bright lemon juice. This restaurant-worthy dish comes together in just 25 minutes, making it perfect for both elegant dinners and quick weeknight meals. The sole is pan-seared to golden perfection, while the luxurious sauce—infused with buttery, citrusy, and briny notes—takes this seafood masterpiece to the next level. Garnished with fresh parsley and served with lemon wedges, this recipe is a surefire way to impress guests or elevate your everyday repertoire. Perfect for seafood lovers, it's a must-try for anyone craving fresh and vibrant flavors with a gourmet touch.
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Recipe Information
Ingredients
- 4 pieces sole fillets
- 0.5 cups all-purpose flour
- 0.5 teaspoons salt
- 0.5 teaspoons black pepper
- 6 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 tablespoons fresh lemon juice
- 2 tablespoons capers
- 2 tablespoons fresh parsley
- 4 pieces lemon wedges
Instructions
Pat the sole fillets dry with paper towels and season both sides with salt and black pepper.
Place the flour in a shallow dish and dredge each fillet, shaking off any excess flour.
In a large skillet, heat 2 tablespoons of butter and 1 tablespoon of olive oil over medium heat until the butter is fully melted and begins to foam.
Add the floured sole fillets to the skillet in a single layer, working in batches if necessary to avoid overcrowding. Cook for 2-3 minutes per side, or until golden brown and cooked through. Remove the fillets from the skillet and place them on a serving platter, keeping them warm.
In the same skillet, reduce the heat to medium-low and add the remaining 4 tablespoons of butter. Allow the butter to melt and cook until it turns golden brown and develops a nutty aroma, about 2-3 minutes.
Stir in the capers and lemon juice, cooking for an additional 30 seconds to combine and heat through.
Remove the skillet from heat and spoon the browned butter and caper sauce over the cooked sole fillets.
Garnish with freshly chopped parsley and serve immediately with lemon wedges on the side.
Nutrition Facts
Calories |
1253 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.9 g | 119% | |
| Saturated Fat | 45.5 g | 228% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 366 mg | 122% | |
| Sodium | 1842 mg | 80% | |
| Total Carbohydrate | 49.9 g | 18% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 1.0 g | ||
| Protein | 63.6 g | 127% | |
| Vitamin D | 10.0 mcg | 50% | |
| Calcium | 131 mg | 10% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 1398 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
