My kids asked me to cook sole for dinner the other night–“the way you did last time. That was really good.” I couldn’t remember what I’d done though. No problem, I thought. I’ll go look it up on the blog. But it wasn’t here! I’ve been remiss. So I hunted through my old cookbooks desperately and found the recipe. I try to write down the date when I try new recipes so that helped me narrow it down a bit. Here it is.
It’s from one of the first cookbooks I bought and still an old favorite, Let’s Eat In: Quick and Delicious Weekday Meals. (I see it’s available on Amazon for $3 used and that’s a steal!) I find I always need more flour, butter, and oil so I’m using my adjusted amounts. I cook the sole, typically 3 or 4 pieces, in two batches so add half the butter and oil in the beginning and the other half for the second batch. I also like more capers.
Sauteed Fish with Butter and Capers
- 1/2 cup flour
- 1/4 tsp salt
- 1/4 - 1/2 tsp pepper
- 1/4 cup milk
- 3-5 pieces sole or other thin fish filets
- 5 Tbs butter, divided
- 2 Tbs oil, divided
- juice from half a lemon
- 2 Tbs chopped fresh parsley or 1 Tbs dried
- 2 tsp capers, drained
- Put the flour, salt, and pepper in a pie pan or other flat dish and mix well. Put the milk in another.
- Heat 1 Tbs oil and 1 Tbs butter in a frying pan over medium heat. Dip the fish into the milk, then into the flour, then lay it in the frying pan. Do as many pieces of fish as you can fit in your pan. Saute for 2 minutes per side, then remove to a serving dish. If you're doing it in batches, add more oil and butter for the second batch.
- When you're done cooking the fish, add the other 2 Tbs butter and cook for a minute or two, stirring constantly, over medium heat until browned. Watch it carefully because you don't want to burn it. Stir in the parsley, lemon juice, and capers and heat for 10-15 seconds, then spoon over the fish.
This went fantastically with some couscous and corn on the cob.
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