Sole With Lemon And Capers - Bonnie Stern Recipe

Name: Sole With Lemon And Capers - Bonnie Stern
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 sole fillets; salt; fresh ground black pepper; 2 eggs, beaten; 1/2 cup flour; 3 tablespoons olive oil or 3 tablespoons butter; 1/3 cup lemon juice; 2 tablespoons capers, rinsed; 1/4 teaspoon fresh ground black pepper; 1/4 cup fresh parsley, chopped

Servings: persons

4 sole fillets
salt
fresh ground black pepper
2 eggs, beaten
1/2 cup flour
3 tablespoons olive oil or 3 tablespoons butter
1/3 cup lemon juice
2 tablespoons capers, rinsed
1/4 teaspoon fresh ground black pepper
1/4 cup fresh parsley, chopped

1
Rinse the fillets and pat dry. Lightly season with salt and pepper.
2
Dredge fillets in flour, then dip into the beaten egg. Re-dip into flour.
3
Heat oil in a large skillet and cook fish for about 3 minutes on each side. Remove to a plate and keep warm.
4
Drain any excess oil from the skillet. Return to the heat, adding the lemon juice and capers. Deglaze the pan while scraping any browned bits into the sauce.
5
Remove from heat and add the pepper and parsley. Pour over fillets and serve.

237

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

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: 4 sole fillets, salt, fresh ground black pepper, 2 eggs, beaten, and more.

Yes, Sole With Lemon And Capers - Bonnie Stern falls under the General 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 Lemon And Capers - Bonnie Stern

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