Sole With Capers Recipe

Name: Sole With Capers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Seafood
Ingredients: salt; black pepper; all-purpose flour; olive oil; capers; white wine; pesto sauce; butter; sole: one 1-pound fish per person; soybean oil

Servings: persons

1
Preheat the oven to medium-hot. Clean the fish, or have it done at the fish market, but don't bone or fillet it. Dry fish well, season with salt and pepper, and dust both sides lightly with flour.
2
Pour enough olive oil in an ovenproof pan so that the fish won't stick, and when it is very hot add the sole. Braise on both sides until golden and pour out excess oil. Add a couple scoops of butter to the pan with the fish and, when the butter begins to melt, add about a teaspoon of pesto and a generous teaspoon of capers per fish. When the butter and pesto have melted together, add a splash of wine.
3
Cook fish just long enough for the wine to evaporate, then place pan in the oven. Start to check after 5 minutes. Bake until you can pierce the fish to the bone with a fork and there is no resistance.
4
Remove sole to a warm platter and reduce the sauce over high heat. Bone the fish and serve with the warm sauce poured over it.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: salt, black pepper, all-purpose flour, olive oil, and more.

Yes, Sole With Capers falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sole With Capers

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