This delicious dish can be found on pretty much every menu of a any fancy French restaurant and making it is much easier than you might think!
Serves 6.
You will need:
6 2-pound sole, 2 c flour, salt, freshly ground black pepper, 2 sticks butter, 1 1/2 tbsp brown sugar, juice of 1 lemon, 2 tbsp capers, 1 tbsp chopped fresh parsley
Preheat the oven to 400. Remove skin from each fish by making a slit across the skin at the tail. Holding the fish in your hand with a towel, use needlepoint pliers to pull the skin away. Repeat on the other side and then salt the fish lightly.
Mix together the flour, salt, and pepper and put it on a plate or a larger bowl. Put the fish in the mixture rotating it until it’s all covered.
On a large skillet over medium, heat 2 tbsp butter. Add each fish to the skillet one at a time and pan-fry, turning once until golden brown.
Transfer the fish to a roasting pan and put in the oven. Cooking for 9-10 minutes or until just cooked through.
While the fish is in the oven make the brown butter sauce. Add the remaining butter to the skillet and cook on medium heat, stirring until the butter starts to turn a light brown color. Stir in the brown sugar for about 1 minute and remove from the heat. Add in the lemon juice, capers and parsley.
Remove the fish from the oven. On each fish using a knife remove the fin on both sides. With a fork and knife remove the backbone. Then remove the 2 fillets from each fish.
Serve the fillets on a platter with the butter sauce I like garnishing with lemons and parsley. Enjoy!
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