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Sole Grenobloise

  • Servings: 2
Sole Grenobloise

Source: Martha Stewart Living, May 1999


  • 1 cup milk
  • 1/2 cup all-purpose flour
  • 2 tablespoons olive oil
  • 2 lemon- or gray-sole fillets (5 ounces each)
  • 1 teaspoon salt
  • Freshly ground black pepper
  • 3 tablespoons unsalted butter
  • 3 tablespoons capers
  • Juice of 1/2 lemon
  • Fresh flat-leaf parsley, for garnish


  1. Pour milk into a shallow bowl. Put flour on a dinner plate or other flat dish. In a medium-size skillet set over medium-high heat, heat the oil until hot. Place fillets into milk. Remove one; dredge both sides in flour. Tap off excess flour, and place fish into the hot oil. Season each side with 1/4 teaspoon salt and a pinch of black pepper. Repeat with the remaining fillet. Cook fish until browned on both sides, about 2 minutes per side. Transfer to a serving plate.

  2. Wipe pan, and return to medium heat. Add butter; cook until melted and starting to brown, about 1 minute. Stir in capers; cook until butter is golden brown. Remove from heat. Squeeze lemon juice over fish. Top with hot butter and capers. Garnish with parsley.


Reviews (4)

  • Happy_Birthday_Dr_Seuss 25 Jan, 2013

    Sole Grenobloise
    Russell's Friday Dinner
    Nutritious and Delicious!

  • dspatz 9 Aug, 2011

    This recipe is one of my favorites now. I"ve cooked it three times and it is YUM! And easy to cook, very little prep, and takes no time at all. A definite keeper.

  • dspatz 4 Oct, 2010

    This recipe is delicious. I did have one problem though. The recipe says to add butter but doesn't give the amount - it's not in the list of ingredients.

  • erinye 8 Apr, 2008

    This was so delicious. My only problem was that I had a hard time at the end keeping the fillets whole. They kind of fell apart due to my inexperience with delicate fish, but even then were still very picturesque. So flavorful!

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