Pan-Seared Lemon Sole

Pan-Seared Lemon Sole
Photo by Quentin Bacon


  • ½ teaspoon kosher salt
  • 2 tablespoons capers, rinsed and drained
  • 4 ½ tablespoons unsalted butter
  • 1 lemon, ends trimmed
  • ¼ cup all-purpose flour
  • 4 sole fillets

Place the flour on a plate. Season the sole with the salt and then coat it in the flour, shaking to remove any excess; set aside. Melt 1 tablespoon of the butter in a large skillet over medium heat. Slice the lemon into 12 thin circles and add them to the skillet. Cook until the lemon is lightly...

View full recipe at My Recipes


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