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–+ servings
Two fillets of fish topped with capers and chopped parsley, served in a light brown sauce. The fish is golden-brown and garnished evenly, creating an appetizing presentation.

Sole with Crispy Capers

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Flaky sole fillets, lightly dredged and pan-seared in clarified butter, served with a tangy white wine butter sauce and crispy capers for texture and pop.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 1
Course: Main Course, Seafood
Cuisine: Californian, French Inspired
Calories: 1174
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • ½ cup All-Purpose Flour
  • 4 oz Sole Filets skinless, boneless, patted dry
  • Kosher Salt to taste
  • Freshly Ground White or Black Pepper to taste
  • 4 tablespoon Clarified Butter or Ghee
  • 4 tablespoon Butter diced and at room temperature
  • 1 cup White Wine
  • 3 tablespoon Parsley minced
  • 1 Lemon cut into wedges
  • 1 tablespoon Crispy Capers

Equipment

  • 12-inch nonstick skillet
  • Oven-safe plate or sheet tray
  • Shallow plate or tray for dredging

Method
 

Prep the Fish
  1. Preheat oven to 200°F and place an oven-safe plate or sheet tray inside.
  2. Spread Flour on a shallow plate. Season Sole Filets on both sides with Kosher Salt and Pepper.
  3. Dredge fish in Flour, shaking off excess.
Pan-Sear & Sauce
  1. Heat 2 tablespoon Clarified Butter in a 12-inch nonstick pan over medium-high until bubbling.
  2. Cook fish 2–3 minutes per side until golden brown. Transfer to the warm oven.
  3. Wipe pan clean (don’t wash), then melt 4 tablespoon Butter until bubbling.
  4. Deglaze with White Wine, reduce by half, then squeeze in Lemon and stir.
  5. Spoon sauce over fish. Garnish with Parsley and Crispy Capers.

Nutrition

Calories: 1174kcalCarbohydrates: 104gProtein: 9gFat: 62gSaturated Fat: 38gPolyunsaturated Fat: 3gMonounsaturated Fat: 18gTrans Fat: 0.1gCholesterol: 154mgSodium: 452mgPotassium: 332mgFiber: 3gSugar: 29gVitamin A: 1011IUVitamin C: 16mgCalcium: 172mgIron: 6mg

Notes

Storage: this is best right out of the pan while the fish is still flaky and the sauce is glossy. The butter sauce can break if reheated hard, so if you have leftovers, warm the fish gently and add the sauce cold or barely warmed at the end.

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