Fillet of Sole with Capers, Almonds and Lemon

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Total Time:
20 mins
Yield:
4

Ingredients

  • 1 cup all-purpose flour

  • Salt and freshly ground pepper

  • Eight 3-ounce sole fillets

  • 3 1/2 tablespoons unsalted butter

  • 2 tablespoons canola oil

  • 1/4 cup slivered almonds

  • 1/4 cup drained capers

  • 1 small lemon, sliced paper-thin

Directions

  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.

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