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
1/2filletof 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
2tspunsalted butter
1tbspolive oil
1juiceof whole lemon
1/4cupchicken stock
2tbspcapersdrained
1tspdried thyme
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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.