Grilled Whole Sole with Lemon and Caper Butter Recipe

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serves:

2

Skill:

easy

Prep:

10 min

Cooking:

15 min

Nutrition per portion

RDA
Calories 360 kCal 18%
Fat 23g 33%
  -  Saturates 13g 65%

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

Method

  • 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.

  • 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.

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