Ease of Preparation: Easy
Yield: 4-6 servings
Ingredients:
- 4x 6 ounce (170 g) sole fillets
- ¼ cup (60 ml) butter, room temperature
- Salt and pepper
- ¼ cup (60 ml) flour
- 2 tablespoons (30 ml) olive oil
- 1 shallot, minced
- 2 tablespoons (30 ml) white wine
- 2 tablespoons (30 ml) lemon juice
- 2 tablespoons (30 ml) capers, drained
- Blanched and sautéed green beans, to serve
Method:
Allow the fillets to come to room temperature and blot dry with paper towels.
Meanwhile, in a small saucepan over medium-low heat, melt the butter. Allow the butter to cook and brown, while swirling the pan. Once the butter has browned and has a nutty aroma, 5-8 minutes, remove from the heat and set aside.
Season the sole fillets with salt and pepper, and then coat lightly in flour.
Heat the oil in a large, heavy-bottomed skillet over medium-high heat until hot, roughly 2 minutes.
Sear the fish until the exterior is golden brown and the flesh in opaque, 2 ½ – 3 minutes per side.
Transfer the fish to a paper towel-lined plate and reduce the heat under the skillet to medium-low. Add the shallots and cook until translucent, 1-2 minutes.
Add the white wine and lemon juice and bring the mixture to a simmer.
Pour the brown butter in slow, steady stream while swirling the skillet to emulsify the sauce.
Add the capers and season with salt and pepper.
Transfer the fillets to serving plates, spoon the sauce over them and serve immediately.
