Pacific Dover Sole with Lemon Caper Butter Recipe

Simple, quick and tasty! Serve this tangy dish with rice or mashed potatoes for a meal even the kids will like. Petrale sole is actually a flounder, but is a great-tasting mild white fish. Whether you buy Dover sole or Petrale sole, look for wild-caught fish from the Pacific. If you prefer, substitute the sole with tilapia. For more great recipes, see foodell.com
Pacific Dover Sole with Lemon Caper Butter picture

Summary

Preparation Time30 MinCooking Time6 Min
Ready In36 MinDifficulty LevelEasy
Health IndexHealthyServings4
CuisineCourse
MethodMain Ingredient, ,
Interest Group

Ingredients

 Sole fillets4 Pound (Dover Or Petrale)
 All purpose flour1⁄4 Cup (4 tbs)
 Eggs2 Small
 Olive oil1 Tablespoon
 Unsalted butter4 Tablespoon, split
 Sweet paprika1 Tablespoon
 Capers3 Tablespoon, drained, rinsed and coarsely chopped
 Chopped fresh italian parsley2 Tablespoon
 Lemon juice2 Tablespoon
 Lemon wedges4

Nutrition Facts

Serving size

Calories 834 Calories from Fat 237

% Daily Value*

Total Fat 27 g41%

Saturated Fat 10.9 g54.7%

Trans Fat 0 g

Cholesterol 464.6 mg

Sodium 683.8 mg28.5%

Total Carbohydrates 9 g2.9%

Dietary Fiber 0.81 g3.3%

Sugars 0.5 g

Protein 133 g266%

Vitamin A 27.1% Vitamin C 51.2%

Calcium 19.5% Iron 21.2%

*Based on a 2000 Calorie diet

Directions

1. Preheat the oven to 200F and place a platter or plate in the oven to warm.
2. Season the fillets on both sides with salt and pepper.
3. Spread flour on a plate and crack the eggs into a large, shallow bowl and beat with a whisk or fork to break up the yolks.
4. In a medium sized non-stick skillet, heat the olive oil and 1 tablespoon of the butter over medium heat.
5. While the pan is heating, dredge one fillet in the flour, lightly coating both sides of the fish; shake off any excess. Dip the fillet in the beaten egg, coating thoroughly, and put directly in the hot pan. Repeat with remaining fillets.
6. Cook until nicely brown on underside, about 3 minutes. Turn the fillets over and season the browned side with paprika. Cook until done, about 2-4 minutes more, depending on the thickness of the fillets.
7. Remove fish to the warm platter and cover loosely with foil to keep warm.
8. Wipe out the pan with paper towels and turn the heat to low. Add remaining 3 tablespoons butter, capers, parsley and lemon juice. Swirl until butter melts; pour sauce over fish; garnish with lemon wedges and serve.
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