Sole is a delicate fish that should be cooked as simply as possible. I think this classic recipe is one of the best ways to prepare it.–Jean Joho with Chandra Ram
Sole Petite Grenobloise
- 1 cup whole milk
- 1/2 cup Wondra flour
- 2 tablespoons olive oil
- 2 Dover sole fillets trimmed and skinned
- Salt and freshly ground white pepper
- 1 tablespoon unsalted butter
- 3 tablespoons capers
- Juice of 1/2 lemon
- 1 tablespoon minced flat-leaf parsley leaves
- 1 tablespoon extra-small croutons
- Pour the milk into a shallow container, like a baking dish, large enough to hold the fish. Put the flour in another shallow container.
- In a large skillet, heat the oil over medium-high heat until shimmering. Meanwhile, coat a fish fillet on both sides in the milk, remove, and season with salt and white pepper. Dredge the fillet in the flour, tapping off the excess flour. Repeat with the remaining fillets.
- Add the fillets to the pan and saute until browned, about 3 minutes on each side. Transfer each fillet to a warmed serving plate.
- Wipe the pan clean and place over medium heat. Add the butter and cook until melted and starting to brown, about 1 minute. Stir in the capers. Remove the pan from the heat and stir in the lemon juice.
- Spoon the sauce over the sole, garnish with the parsley and croutons, and serve at once.
Recipe Testers’ Reviews
Yet another simple and healthy weeknight recipe. I have often done ray au beurre noir with capers, but had never thought of doing it with sole. Also, the idea of first passing it through milk before the Wondra flour gives it a nice light crispiness and allows for the butter, lemon, and capers tastes to better settle in the filets. Truthfully, even though the croutons DO bring a nice final touch, I would not bother with them next time I will make this recipe. I am looking forward to re-trying it with other types of fish filets, yet would never choose a strong-flavored fish.
Originally published June 29, 2009