Print This Recipe

Print
Sole Grenobloise

Sole Grenobloise

Martha Stewart Living, May 1999 http://www.marthastewart.com/348562/sole-grenobloise
3.8
Rated
76100(7)7
  • Yield Serves 2

Ingredients

    • 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

Directions

  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.

© 2013 Martha Stewart Living Omnimedia. All rights reserved.