Lemony Sole with Capers & Croutons in Brown Butter Sauce

Lemony Sole with Capers & Croutons in Brown Butter Sauce
Photo by Scott Phillips

Ingredients

  • 4 sole fillets (2 to 3 oz. each)
  • All-purpose flour for dredging
  • 2 Tbs. corn or canola oil (or vegetable oil)
  • 4-½ Tbs. unsalted butter
  • Kosher salt and freshly ground black pepper
  • 2 Tbs. capers, rinsed and drained
  • 1 Tbs. chopped fresh flat-leaf parsley
  • + 2 more ingredients
    • 1-½ medium lemons
    • 1 slice white bread, cut into ¼-inch cubes

Heat the oven to 200°F. Melt 1-1/2 Tbs. of the butter in a 10- to 12-inch nonstick skillet over medium heat. Add the bread cubes to the pan, stirring and tossing almost constantly with a wooden spoon, until the cubes are golden brown and crisp, 3 to 5 minutes. Drain on paper towels and sprinkle w...

View full recipe at Fine Cooking

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