Sole Meuniere with Browned Butter Caper Sauce

1. 1

   Season fillets with salt and pepper.

2. 2

   Heat 2 tablespoons clarified butter in each of 2 large saute pans.

3. 3

   Dredge fillets in flour, shaking off any excess flour.

4. 4

   Place fillets in saute pans and cook over medium heat for 2 to 3 minutes per side, until golden brown and crispy.

5. 5

   Remove fillets from pans and transfer on to a platter, sprinkle with parsley.

6. 6

   Cover with foil.

7. 7

   Remove remaining butter from one of the skillets and add the fresh butter.

8. 8

   Heat until the butter begins to brown.

9. 9

   Remove from heat and stir in lemon juice and capers.

10. 10

    Pour sauce over fish and serve.

11. 11

    Garnish with lemon slices.

* Per serving · 4 servings · Values may vary.

No additional tips available.