Photo: Ernest Porzi
Lemon sole in caper butter recipe
8 ingredients
10 min + 10 min
2 people
openrecipes
Buttery, succulent sole with capers makes a restaurant worthy supper in seconds. Serve with new potatoes and wilted baby spinach.
Estimated Nutrition (whole recipe, rough)
709
Calories
15g
Protein
27g
Fat
105g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Lemon Sole | juice of 1 lemon (48ml) | 12 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Capers | 1 tbsp (9g) drained | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 lemon sole fillets
- 1 salt and black pepper, to taste
- pinch dusting plain flour
- 1 dessertspoons olive oil
- 2 butter (be generous)
- 2 salted capers, rinsed and dried
- tbsp dessertspoon finely chopped flat leaf parsley
- 2 squeeze of lemon juice
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By lovefood ·
Recipe sourced from
openrecipes