Sole Grenobloise

23 Ratings
  • 5 8
  • 4 7
  • 3 3
  • 2 3
  • 1 2

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

Martha Stewart Living, May 1999

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Recipe Summary

Servings:
2
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Ingredients

Directions

  • 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.

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  • 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.

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Reviews (4)

23 Ratings
  • 5 8
  • 4 7
  • 3 3
  • 2 3
  • 1 2
Martha Stewart Member
10/04/2017
Delish! The sole was very delicate and it was broken into thin long pieces but that had no impact on the taste. Will definitely make again.
Martha Stewart Member
08/09/2011
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.
Martha Stewart Member
10/04/2010
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.
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Martha Stewart Member
04/08/2008
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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