Rating: 4.5 stars
4 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This tangy lemon-caper sauce complements the mild, buttery flavor of sole.

Recipe by Cooking Light May 2006


Recipe Summary

4 servings (serving size: 1 fillet and 1 tablespoon sauce)


Ingredient Checklist


Instructions Checklist
  • Heat oil in a large nonstick skillet over medium heat. Sprinkle fish with salt and pepper. Place fish in pan; cook 3 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Remove fish from pan.

  • Melt butter in pan. Add garlic; cook 1 minute or until lightly browned. Add broth, scraping pan to loosen browned bits. Bring to a boil; cook until reduced to 1/4 cup (about 6 minutes). Stir in minced capers and juice; cook 3 minutes or until sauce is slightly thickened. Remove from heat; stir in parsley. Serve immediately.

Chef's Notes

Lemon sole is an American variety of flatfish, which includes flounder. Most flatfish will work here.

Nutrition Facts

202 calories; calories from fat 29%; fat 6.6g; saturated fat 1.5g; mono fat 3.5g; poly fat 0.9g; protein 32.7g; carbohydrates 1.3g; fiber 0.4g; cholesterol 84mg; iron 0.9mg; sodium 640mg; calcium 39mg.