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🍽️ Pan-fried Sole Sole with Fresh Lemon and Dill Sauce

680 kcal · 30 min · 4 servings

Pan-fried Sole Sole with Fresh Lemon and Dill Sauce Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Place the capers in a fine mesh sieve and let them drain well.
  2. 2. Peel the lemon completely, removing the white bitter pith, and slice the peel into thin rounds.
  3. 3. Carefully pick off the fine dill tips from the stems.
  4. 4. Rinse the fish, pat it dry with kitchen paper, and season it generously with salt and pepper.
  5. 5. Coat the fish fillets in flour until they are lightly covered.
  6. 6. Heat oil in a frying pan and fry the fillets for about two to three minutes on each side until golden brown.
  7. 7. At the end of the frying time, add two tablespoons of cold butter to the pan and let it melt.
  8. 8. Pour the white wine into a small saucepan and reduce it until only about a quarter of the liquid remains.
  9. 9. Stir in the remaining cold, cubed butter until the sauce thickens slightly.
  10. 10. Remove the saucepan from the heat so that the sauce stops cooking.
  11. 11. Fold in the drained capers, the lemon slices, and the dill tips into the sauce.
  12. 12. Finally, season the sauce to taste with salt and pepper.
  13. 13. Serve the fried fish with the lemon sauce and add potatoes if desired.

Nutrition per serving