Sole with Browned Butter

Instructions

1. 1

   Pat the sole fillets dry with paper towels and season generously with salt and freshly ground black pepper on both sides

3. 2

   Heat 15ml of olive oil in a large skillet over medium-high heat until shimmering but not smoking

5. 3

   Carefully place the sole fillets in the hot pan and cook for 3-4 minutes until the bottom is golden, then flip gently and cook for another 2-3 minutes until cooked through

7. 4

   Transfer the cooked sole to a warm serving plate and tent with foil to keep warm

9. 5

   In the same pan, reduce heat to medium and add the butter, swirling constantly for 3-4 minutes until it turns golden brown with a nutty aroma

11. 6

    Add the fresh lemon juice and capers to the browned butter, stirring gently for 30 seconds

13. 7

    Pour the browned butter sauce over the sole fillets and garnish with fresh parsley and lemon slices

15. 8

    Serve immediately with steamed asparagus or boiled new potatoes

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