Seafood / Shellfish, Main Dish, Copy Cat / Restaurant
Ingredients:
4 sole fillets - (8 oz ea)
Salt
Freshly-ground black pepper
4 tablespoons clarified butter
1 cup flour
4 tablespoons finely-chopped parsley
4 tablespoons fresh butter
2 tablespoons fresh lemon juice
2 tablespoons drained brined capers
Lemon slices
Directions: one line for each direction. When saved the lines will be numbered.
Season fillets with salt and pepper.
Heat 2 tablespoons clarified butter in each of 2 large saute pans.
Dredge fillets in flour, shaking off any excess flour. Place fillets in saute pans and cook over medium heat for 2 to 3 minutes per side, until golden brown and crispy. Remove fillets from pans and transfer on to a platter, sprinkle with parsley. Cover with foil.
Remove remaining butter from one of the skillets and add the fresh butter. Heat until the butter begins to brown. Remove from heat and stir in lemon juice and capers. Pour sauce over fish and serve. Garnish with lemon slices.
This recipe yields 4 servings.
Nutrition Facts not Available
Rating: ()
Added On: May 7, 2008
* COOKING LIVE with Sara Moulton - (Show # CL-9742) - from the TV FOOD NETWORK
