Tip : I served this dish with steamed asparagus and a simple salad of baby arugula dressed with lemon juice, olive oil and salt and pepper.
Ingredients
- 1/2 fillet of Atlantic sole (the longer side and cut in half)
- kosher salt and freshly ground black pepper to taste
- all-purpose flour for dredging the sole
- 2 tsp unsalted butter
- 1 tbsp olive oil
- 1 juice of whole lemon
- 1/4 cup chicken stock
- 2 tbsp capers drained
- 1 tsp dried thyme
Instructions
- Gather all ingredients before starting the recipe.
- Heat 1 tablespoon butter and 1 tablespoon of olive oil in a large skillet over medium high heat.
- Season sole fillet on both sides and dredge in flour.
- Place sole fillets in skillet and fry for 2-3 minutes, per side, based on thickness.
- Remove sole from skillet to a platter.
- Add capers to pan, then squeeze in juice of one whole lemon and 1/4 cup of chicken stock, bring to a boil, reduce juices a bit, then add another tablespoonful of butter.
- Pour pan juices over the sole and serve.