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Sole Meuniere
Source: dLife

Pan-seared sole with a caper-butter sauce.

Prep Time: 15 minutes
Cook Time: 10 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 217.2
Total Carbs 8.2 g
Dietary Fiber 0.7 g
Sugars 0.8 g
Total Fat 8.8 g
Saturated Fat 4.8 g
Unsaturated Fat 0.7 g
Potassium 723.2 mg
Protein 25.7 g
Sodium 320.0 mg
Dietary Exchanges
1 1/2 Fat , 1/2 Fruits , 1/2 Starch , 3 1/2 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 each  medium lemons
1 lb  sole fillet
1 pinch  salt
0 1/4 cup  Flour, all purpose, bleached, enriched
4 tbsp  Butter, light, salted
2 tbsp  capers, drained
3 tbsp  fresh lemon juice
0 1/4 cup  chopped parsley
1 pinch  white pepper
  1. Peel off lemon rind along with white membrane. Thinly slice lemons, crosswise, disposing of seeds and ends.
  2. Rinse and dry fish. If fillets are longer than 6 or 7 inches, cut in half. Season fillets with salt. Dredge in flour, shake off extra, and arrange on a sheet of plastic wrap.
  3. Heat 2 tablespoons butter in a frying pan set over medium-high heat. Lay half the fish in pan and cook 1 1/2 to 2 minutes or until browned on bottom. Flip fish and cook 1 to 2 minutes. Move fish to an ovenproof platter and keep warm in a 200 degree F oven. Heat 1 tablespoon butter and cook other half of fish.
  4. Wipe pan clean and re-heat. Melt 1 to 2 tablespoons butter and add in capers. Pour in lemon juice, take pan off of heat, and add 3 tablespoons parsley. Spoon butter mixture over fish. Top with lemon slices, the rest of the parsley, and white pepper.

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