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Fillet of Sole with Capers, Almonds and Lemon

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  1. 1 cup all-purpose flour
  2. Salt and freshly ground pepper
  3. Eight 3-ounce sole fillets
  4. 3 1/2 tablespoons unsalted butter
  5. 2 tablespoons canola oil
  6. 1/4 cup slivered almonds
  7. 1/4 cup drained capers
  8. 1 small lemon, sliced paper-thin
  1. Put the flour in a pie plate; season with salt and pepper. Dredge the fish in the flour, tapping off the excess; transfer to a plate.
  2. In a large skillet, melt 1 tablespoon of the butter in 1 tablespoon of the oil. Add half of the fillets and cook over high heat, turning once, until golden and crisp, 3 to 4 minutes. Transfer to a platter, cover with foil and keep warm. Repeat with another 1 tablespoon each of butter and oil and the remaining fish.
  3. Add the remaining 1 1/2 tablespoons of butter and the almonds to the skillet. Cook over high heat, stirring, until golden, 2 minutes. Add the capers and lemon slices and cook until heated through, 1 minute longer. Spoon the sauce over the fish and serve.