4 servings (serving size: 1 fillet and about 1 tablespoon sauce)
Photo: Becky Luigart-Stayner; Styling: Leigh Ann Ross
4 (6-ounce) sole fillets
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper, divided
3 tablespoons butter
2 tablespoons minced shallots
1 tablespoon drained capers
2 teaspoons fresh lemon juice
How to Make It
Sprinkle fish evenly with salt and 1/8 teaspoon pepper. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add 2 fillets to pan; sauté 1 1/2 minutes or until browned. Carefully turn fillets; sauté 1 1/2 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Place fillets on a plate; keep warm. Repeat procedure with cooking spray and remaining fillets.
Melt butter in pan; cook 2 minutes or just until lightly browned. Add shallots to butter; sauté 45 seconds, stirring frequently. Remove from heat; stir in remaining 1/8 teaspoon pepper, capers, and fresh lemon juice. Serve with fish.
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I made this for my husband and I and it has excellent flavor and is so quick and easy. My fillets fell apart but having read reviews, I was okay with that. I would definitely serve this to company even though it is last minute.
Another fish to substitute: try SWAI from Walmart
Substitute chicken broth for 1/2 of the butter.
Serve with Steamed asparagus and Wild rice and pea pilaf: (for 8 servings)
4.5 c chicken broth
1.5 c whole grain and wild rice blend
2 bay leaves
1/8 tsp nutmeg
1 1/2 c onions chopped
1 1/2 celery with leaves chopped
1 bunch collard greens with steams removed and thinly sliced
12 oz of fresh english peas (From Sam's club)
Cook rice in broth with spiced in a rice cooker. Sautee onions in a small amount of olive oil. Add greens and cook until tender. Boil peas 4-5 minutes until tender. Drain and add greens and peas to fluffed rice.
Serve 1 cup of pilaf topped with asparagus spears placed parallel on the pilaf. Lay fish crosswise over asparagus and spoon sauce over fish.
This was a quick, delicious family meal! The caper and butter sauce was the perfect addition to the fish. I added in a little extra capers for some extra flavor. Served the fish with parmesan couscous and broccoli. It was a hit!
This was, in a word, AMAZING. It was so light and simple yet rich and delicious. I couldn't find sole at my local store, but they had swai (which I had never heard of before). I gave it a try and it was perfect for this recipe.
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