close please select a category

Let us teach you how to make great food. Get started by telling us: What kind of cook are you?

You are just learning to cook, you want to make your everyday cooking easier, or you simply want to build your confidence in the kitchen.
You are comfortable with the essentials of cooking, such as knife skills and basic cooking techniques, and you want to broaden the types of dishes that you prepare.
You are an adventurous home cook anxious to learn impressive new dishes and advanced cooking techniques. You are a true epicurean.
Sole with Lemon Caper Butter Sauce picture

Sole with Lemon Caper Butter Sauce

A fish recipe that is quick, simple and delicious! Sole is a mild fish that the whole family will enjoy. Look for wild-caught Petrale or Dover sole, or use tilapia instead.

Be the first to rate this recipe!

write a review save to my recipe box



  • 4 sole (or tilapia) fillets, about 1 1/2 pounds total
  • 1/4 cup all-purpose flour
  • 2 eggs
  • 1 tablespoon olive oil
  • 4 tablespoons unsalted butter (split)
  • Sweet paprika
  • 3 tablespoons capers, drained, rinsed and coarsely chopped
  • 2 tablespoons chopped fresh Italian parsley
  • 2 tablespoons fresh lemon juice
  • 4 lemon wedges for garnish (optional)

Serves 4

  1. Preheat the oven to 200F and place a platter or plate in the oven to warm.
  2. Season the fillets on both sides with salt and pepper.
  3. Spread flour on a dinner plate or small baking tray.  Crack the eggs into a large, shallow bowl and beat with a whisk or fork to break up the yolks.
  4. In a non-stick skillet large enough to hold all of the fillets, heat the olive oil and 1 tablespoon of the butter over medium heat.  (If your pan is too small, you can cook the fillets in batches.)
  5. While the pan is heating, dredge one fillet in the flour, lightly coating both sides of the fish; shake off any excess.  Dip the fillet in the beaten egg, coating thoroughly, and put directly in the hot pan.  Repeat with remaining fillets.  (Don't crowd the pan - cook one or two fillets at a time if necessary.)
  6. Cook until nicely brown on the underside, about 3 minutes. Turn the fillets over and season the browned side with paprika. Cook until done, about 2-4 minutes more, depending on the thickness of the fillets.
  7. Remove the fish to the warm platter and cover loosely with foil to keep warm. (Cook remaining fillets if necessary.) 
  8. Wipe out the pan with paper towels and turn the heat to low.  Add the remaining 3 tablespoons butter, capers, parsley and lemon juice.  Swirl the pan until the butter melts.  Pour the sauce over the fish and serve immediately with a lemon wedge on the side, if desired.

Just wanted to let you know that I love your web-site.  I have passed it on to all my friends and they love it too! Thanks!