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Sole Grenobloise

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Capers add pungent, salty distinction to mild pan-fried sole.

Source: Martha Stewart Living, May 1999
Servings

Ingredients

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How would you rate this recipe?
23
  • 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.
    Reply
  • 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.
    Reply
  • 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!
    Reply

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