Grilled Whole Sole with Lemon and Caper Butter Recipe

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Grilled Whole Sole with Lemon and Caper Butter recipe-recipe ideas-new recipes-woman and home
Serves2
SkillEasy
Preparation Time10 mins
Cooking Time15 mins
Total Time25 mins
Nutrition Per PortionRDA
Calories360 Kcal18%
Fat23 g33%
Saturated Fat13 g65%
By Rebecca Smith
published

Method

  1. Heat the grill to medium-high. Oil and season the sole and place on a well-oiled baking sheet. Grill for 10 to 15 minutes without turning, until they're cooked and beginning to flake.

  2. Meanwhile, add 2tbsp water to the lemon juice. Heat a saucepan and add the butter. Let it foam and when it begins to turn slightly brown and smell biscuity, add the lemon juice, half at first, then taste the sauce and add the other half if you want. If the sauce begins to bubble fiercely, remove the pan from the heat. Add the capers and parsley and season well. Pour straight over the fish and serve immediately with new potatoes and wilted spinach.

Ingredients

  • 2 whole Dover or lemon sole, skinned (ask your fishmonger to do this) oil, for greasing
  • juice 2 lemons
  • 50g (2oz) butter
  • 4tbsp capers, drained and rinsed
  • 2tbsp finely chopped parsley
Rebecca Smith
Food Writer

Rebecca Smith was a Food Writer for Woman & Home and during her time with the magazine she was responsible for bringing an impressive array of mouth-watering recipes to womanandhome.com. These recipes ranged from slow-cooked Shoulder of Lamb and Hot Water Crust Ham Hock Pies, to sweet treats such as a delectable Chocolate Brownie Cake and intricate Pistachio and Rose Water cake.

 

Following her work with Woman & Home, Rebecca went on to become the Deputy Editor at Delicious Magazine.

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