Sole With Lemon and Capers - Bonnie Stern

Recipe by Diana 2
READY IN: 25mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Rinse the fillets and pat dry. Lightly season with salt and pepper.
  • Dredge fillets in flour, then dip into the beaten egg. Re-dip into flour.
  • Heat oil in a large skillet and cook fish for about 3 minutes on each side. Remove to a plate and keep warm.
  • 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.
  • Remove from heat and add the pepper and parsley. Pour over fillets and serve.
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