Turkish cuisine · Fish & Seafood

Pan-Fried Sole with Caper Butter

Sole fillets dredged in flour, fried golden in butter and finished with a sizzling caper-lemon butter.

Ingredients · for 4 servings

• 800 g sole fillets
• 80 g flour
• 80 g butter
• 3 tbsp olive oil
• 2 tbsp capers
• 2 organic lemons
• 1 bunch flat-leaf parsley
• Salt, pepper

Instructions

1. Rinse the sole fillets in cold water, pat them very thoroughly dry, season both sides with salt and pepper and let them rest for 10 min.
2. Spread the flour on a flat plate, turn the fillets in it just before frying and firmly tap off the excess flour.
3. Heat the olive oil with 30 g of the butter in a large pan until the foam subsides, then lay in the fillets well spaced apart.
4. Fry over medium-high heat for 2–3 min. until the underside is golden brown, then turn once carefully and cook for another 2 min.; set the fillets aside on a warmed platter.
5. Brown the remaining butter in the same pan until it smells nutty, add the drained capers and the juice of one lemon and let it foam up for 30 sec.
6. Stir in the chopped parsley, pour the sauce over the fillets and serve at once with wedges of the second lemon.