You Gotta Have Sole
Transform your dinner table into a gourmet experience with "You Gotta Have Sole," a quick, elegant dish that combines delicate sole fillets with a rich lemon-caper butter sauce. This 25-minute recipe features lightly floured sole pan-seared in a buttery olive oil blend until golden brown, then draped with a tangy, savory sauce made from freshly squeezed lemon juice, briny capers, and fresh parsley. Perfect for date nights or weeknight meals, this restaurant-quality entrée is as simple as it is impressive. Served with a garnish of lemon wedges, it’s a refined seafood delight that’s sure to make waves. Try it tonight for a flavorful, easy-to-make meal the whole family will love. Keywords: sole fillet recipe, lemon-caper sauce, easy seafood dinner, quick gourmet meal, weeknight fish recipe.
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Recipe Information
Ingredients
- 4 pieces sole fillets
- 0.5 cups all-purpose flour
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 2 tablespoons capers
- 2 tablespoons fresh parsley
- 4 pieces lemon wedges
Instructions
Pat the sole fillets dry with paper towels and set aside.
In a shallow dish, combine the flour, salt, and black pepper.
Lightly dredge each sole fillet in the flour mixture, shaking off any excess. Place the coated fillets on a plate.
In a large skillet, heat 2 tablespoons of unsalted butter and 2 tablespoons of olive oil over medium heat until the butter is fully melted and starts to foam.
Add the sole fillets to the pan in a single layer. Cook for 2-3 minutes on the first side until golden brown, then carefully flip and cook for another 1-2 minutes on the other side. Remove the cooked fillets from the pan and place them on a platter. Cover them loosely with foil to keep warm.
In the same skillet (do not clean the pan), add the remaining 2 tablespoons of butter and allow it to melt over medium heat.
Stir in the lemon juice and capers, scraping up any browned bits from the bottom of the pan. Let the sauce simmer for 1 minute to meld the flavors.
Turn off the heat and stir in the freshly chopped parsley.
Pour the lemon-caper butter sauce over the cooked sole fillets.
Serve immediately with lemon wedges on the side. Enjoy!
Nutrition Facts
Calories |
1181 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.9 g | 106% | |
| Saturated Fat | 33.7 g | 168% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 304 mg | 101% | |
| Sodium | 3019 mg | 131% | |
| Total Carbohydrate | 51.8 g | 19% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 1.7 g | ||
| Protein | 63.4 g | 127% | |
| Vitamin D | 10.0 mcg | 50% | |
| Calcium | 131 mg | 10% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 1418 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.
