Sole Meuniere with Capers
"I made this with sole fillets but any flat fish fillet will work like flounder, fluke, small walleye or perch, rock cod or catfish. Fillets should be no more than 1-inch thick. This is quick and the fish is good!"
Original is 3-4 servings
Ingredients
Nutritional
- Serving Size: 1 (278.8 g)
- Calories 466.1
- Total Fat - 26.5 g
- Saturated Fat - 15.4 g
- Cholesterol - 129.1 mg
- Sodium - 2210.5 mg
- Total Carbohydrate - 30.3 g
- Dietary Fiber - 5.8 g
- Sugars - 0.4 g
- Protein - 25.6 g
- Calcium - 90.2 mg
- Iron - 2.7 mg
- Vitamin C - 11.6 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Rinse the fish in cold water and pat them dry with paper towels.
Step 2
In a shallow bowl combine the together the flour, seasoning salt, pepper and garlic powder.
Step 3
Completely coat the fillets in the flour mixture.
Step 4
Heat 4 tablespoon butter over medium-high heat in a large cast-iron skillet.
Step 5
Working with only a couple of fillets at a time, fry until golden, about 2 minutes per side. Add more butter to the pan if needed. Once browned on both sides, remove the fish fillets from the pan, set them on a paper towel-lined plate (or keep them warm in a 200°F oven).
Step 6
Add the white wine to the skillet and use a wooden spoon to scrape up any browned bits from the bottom of the pan. Let the wine boil for a minute or two, until greatly reduced, then add the lemon juice and capers. Boil another minute. Turn off the heat. Add 1 tablespoon of butter to the pan, swirling it constantly. When it melts, repeat the process with the other tablespoon of butter.
Step 7
Stir in half of the parsley and pour it over the fish.
Step 8
Sprinkle the fish with the remaining parsley. Serve at once.
Tips
No special items needed.
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