Pan-Fried Sole with Capers and Lemon -

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Pan-Fried Sole with Capers and Lemon

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By Hugh Carpenter and Terry Sandison

Posted July 23rd, 2007

This article is reprinted with permission from Fast Entrees (Fast Series), by Hugh Carpenter, (2002, Ten Speed Press)

Servings:	4
Author Notes:	This fabulous book helps you put restaurant quality entrees on the table in record time.
Ingredients:	1 1/2 pounds fresh filet of sole, cut into equal pieces 1/2 cup all-purpose flour 3 eggs, beaten 1 cup bread crumbs or Japanese bread crumbs (panko) salt freshly ground black pepper 2 tablespoons olive oil 2 tablespoons unsalted butter 3 tablespoons drained capers, rinsed juice of 2 lemons 1/4 cup chopped parsley
Instructions:	Advance Preparation Lightly dust the fish on both sides with the flour, then dredge in the eggs. Evenly coat the fish with the breadcrumbs, season with salt and pepper, and place on a wire rack. The fish can be covered and refrigerated for up to 8 hours before cooking. Last Minute Cooking Place 2 large sauté pans over medium-high heat. When the pans are hot, add the oil and butter, dividing evenly. When the butter melts and begin to brown lightly, add the fish to the pans in a single layer. Cook, turning once, for about 1 minute on each side, until the fish just begins to flake with slight pressure from a fork. Transfer to warmed dinner plates. Sprinkle on the capers and lemon juice, garnish with parsley, and season with salt and pepper. Serve at once.

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