Sautéed Sole with Browned Butter and Capers

Name: Sautéed Sole with Browned Butter and Capers
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 0 teaspoons freshly ground black pepper, divided; 3 Tbsps butter; 1 Tbsp drained capers; 2 teaspoons fresh lemon juice; 0 teaspoons salt; 2 Tbsps minced shallots; 680 grams sole fillets

Sautéed Sole with Browned Butter and Capers is a gluten free, primal, and pescatarian main course. This recipe makes 4 servings with 199 calories, 21g of protein, and 12g of fat each. This recipe covers 12% of your daily requirements of vitamins and minerals. Head to the store and pick up shallots, butter, capers, and a few other things to make it today. To use up the butter you could follow this main course with the Cinnamon Butter Cake as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Sprinkle fish evenly with salt and 1/8 teaspoon pepper.

Ingredients you will need

Pepper

Fish

Salt

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray.

Ingredients you will need

Cooking Spray

Equipment you will use

Frying Pan

Add 2 fillets to pan; saut 1 1/2 minutes or until browned. Carefully turn fillets; saut 1 1/2 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.

Ingredients you will need

Fish

Equipment you will use

Frying Pan

Place fillets on a plate; keep warm. Repeat procedure with cooking spray and remaining fillets.

Ingredients you will need

Cooking Spray

Melt butter in pan; cook 2 minutes or just until lightly browned.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

Add shallots to butter; saut 45 seconds, stirring frequently.

Ingredients you will need

Shallot

Butter

Remove from heat; stir in remaining 1/8 teaspoon pepper, capers, and fresh lemon juice.

Ingredients you will need

Lemon Juice

Capers

Pepper

Serve with fish.

Ingredients you will need

Fish

Equipment

Frying Pan

Ingredients

Servings:

0teaspoons

freshly ground black pepper, divided 3Tbsps

butter 1Tbsp

drained capers 2teaspoons

fresh lemon juice 0teaspoons

salt 2Tbsps

minced shallots 680grams

sole fillets

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are great choices for Fish. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Alsace Willm Pinot Gris Reserve with a 4.4 out of 5 star rating seems like a good match. It costs about 16 dollars per bottle.