Ingredients
Fish and Coating
- 1 1/2 lb petrale sole (or Dover sole)
- 1 cup all-purpose flour
- 2 teaspoons Herbes de Provence
- 1 teaspoon kosher salt
- 1/2 teaspoon fresh ground black pepper
Cooking and Sauce
- 3 tablespoons olive oil
- 2 tablespoons lemon juice (about half a lemon)
- 3 tablespoons capers
- 2 tablespoons caper juice
- 1 tablespoon butter (or substitute with more olive oil)
- 2 tablespoons finely chopped fresh flat leaf parsley
Instructions
- Prepare the fish: Pat the sole fillets dry thoroughly with paper towels to ensure a crisp crust when fried.
- Dredge the fish: In a shallow bowl, whisk together the all-purpose flour, Herbes de Provence, kosher salt, and freshly ground black pepper. Coat each fillet evenly in the flour mixture, tapping off any excess to prevent clumping.
- Cook the fish: Heat olive oil in a large non-stick skillet over medium heat. Working in batches to avoid crowding, cook the fish for approximately 2 minutes on each side until golden brown and cooked through. Add more olive oil if the pan becomes dry. Transfer cooked fillets to a warm platter.
- Make the sauce: Reduce the heat to medium-low. Add the lemon juice, capers, and caper juice to the skillet. Let the mixture bubble gently. Whisk in the butter (or a substitute amount of olive oil) until the sauce emulsifies and becomes glossy.
- Serve: Pour the finished sauce over the cooked sole fillets. Sprinkle with finely chopped fresh flat leaf parsley for a fresh, flavorful garnish. Serve immediately for best taste and texture.
Notes
- If petrale sole is unavailable, Dover sole is an excellent substitute with similar texture and flavor.
- Ensure the fish is patted very dry before dredging to achieve a crisp crust.
- You can adjust the amount of lemon juice and capers based on your taste preference for acidity and saltiness.
- For dairy-free versions, substitute butter with additional olive oil as suggested in the recipe.
- This dish pairs beautifully with simple sides like steamed vegetables, sautéed greens, or a light potato dish.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Frying
- Cuisine: French
