Sole in caper butter

4 servings Prep: 15 mins, Cooking: 20 mins
Rate this recipe
Succulent fish in fragrant butter.

By Food24 April 03 2014
Recipe Disclaimer
Tap for method
Tap for method

Ingredients (10)

4 whole dressed soles
black pepper — freshly ground
4 flour
100 g butter — unsalted
fresh chillies — 573
lemon — zest and juice
1 Tbs capers
2 tsp fresh lemon thyme
4 fresh parsley — chopped
Tap for ingredients
Tap for ingredients


In a plastic bag, place the flour and some salt, shake it to mix it together then add the sole to the bag and shake it to lightly dust the sole all over.

In a very large frying pan, big enough to hold all the soles some olive oil, fry gently on both sides till golden, about 3 minutes per side, depending on the size of the soles. Add some black pepper to the sole when you turn it over.

Keep the soles warm while you deglaze the pan. Place half the butter into the same frying pan and add the thyme and capers, allow the butter melt a bit and then add the zest and juice of one lemon.

Put the sole back into the pan with the remaining butter and fresh parsley. Once the butter has melted, serve it with your favourite green vegetables.

Recipe reprinted with permission of Jenny Morris from Jenny Morris Cooks the Riviera.

New recipes on Food24

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves


Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.

Recipe Disclaimer

All recipe content is the responsibility of the party from whom such content originated. You agree that you use the content on Food24 at your own risk. Please read our editorial policy.