Ingredients:

  • 4 pieces of Petrale sole fillets (about 6 ounces each or 170 grams)
  • 2 tablespoons all-purpose flour (30 grams)
  • 1/2 teaspoon salt (2 grams)
  • 1/4 teaspoon black pepper (1 gram)
  • 3 tablespoons olive oil (45 ml)
  • 2 tablespoons unsalted butter (30 grams)
  • Juice of 1 lemon
  • Zest of 1 lemon
  • 1 tablespoon capers, rinsed and drained (15 grams)
  • 1 tablespoon fresh parsley, chopped (15 grams)

Instructions:

  1. Pat the sole fillets dry with paper towels and season with salt and pepper.
  2. Place flour in a shallow dish and coat each fillet lightly, shaking off excess.
  3. In a large skillet, heat olive oil over medium-high heat until shimmering but not smoking.
  4. Carefully add the fillets to the skillet and cook for 3-4 minutes until golden brown. Flip and add butter, cooking for another 2-3 minutes until fish flakes easily.
  5. Remove the cooked fish from the skillet and keep warm. Add lemon juice, zest, and capers to the remaining butter in the skillet and stir until heated through and fragrant.
  6. Plate the sole and drizzle with the lemon butter sauce. Garnish with chopped parsley.