Sole Dore Seafood Dish
An old-fashioned Sole Dore features lightly battered fish topped with a simple lemon caper sauce.
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Instructions
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Preheat oven to a very low temperature to keep fillets warm.
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Rinse and pat dry sole fillets, then season with salt and pepper.
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Beat eggs and place flour in a separate shallow dish.
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Dredge each sole fillet in flour, then transfer to the beaten eggs, ensuring both sides are coated.
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Refrigerate floured and egg-coated fillets.
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Melt butter in a large nonstick skillet over medium-low heat.
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Remove sole from egg, letting excess drip, then sauté for 2-3 minutes per side until golden brown; cook in batches and keep warm in the low oven.
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Once sole is cooked, turn off heat and add capers, lemon juice, parsley, and cold butter to the pan.
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Whisk briskly until butter melts, then season the sauce to taste.
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Plate sole, spoon lemon caper sauce over it, and serve with lemon wedges and a parsley garnish.