SOLE WITH LEMON AND CAPERS - BONNIE STERN
We had this for supper tonight, and I do believe this is the only way I'm going to prepare my fish from now on. I'm not even sure I can describe it any other way but to say "Out Of This World". This is so simple, it's hard to believe it delivers such flavour. I received this recipe in a Bonnie Stern newsletter. I don't think I've ever been disappointed in any recipe of hers I've tried. I hope you will agree. The salad dressing in the photo is from recipe #346159. In preparing this recipe, I opted to use a mixture of olive oil and recipe #245811 for frying.
Provided by Diana 2
Categories Lemon
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Rinse the fillets and pat dry. Lightly season with salt and pepper.
- Dredge fillets in flour, then dip into the beaten egg. Re-dip into flour.
- Heat oil in a large skillet and cook fish for about 3 minutes on each side. Remove to a plate and keep warm.
- Drain any excess oil from the skillet. Return to the heat, adding the lemon juice and capers. Deglaze the pan while scraping any browned bits into the sauce.
- Remove from heat and add the pepper and parsley. Pour over fillets and serve.
Nutrition Facts : Calories 303.4, Fat 15.9, SaturatedFat 3, Cholesterol 166.3, Sodium 648.3, Carbohydrate 14, Fiber 0.8, Sugar 0.7, Protein 25.3
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