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🍽️ Sole with Lemon-Caper Butter

575 kcal · 30 min · 4 servings

Ingredients

• potatoes, waxy 1 kg
• salt pinch
• lemons 1 pc
• wheat flour, Type 405 100 g
• flounder 4 pcs
• pepper, black ground pinch
• butter 100 g
• capers 1 tbsp

Instructions

1. 1. Peel the potatoes, wash them thoroughly and cut them in half. Bring a pot of salted water to a boil and cook for about 15 minutes. Then drain and let them steam off briefly.
2. 2. Cut the lemon in half and squeeze out the juice. Pour some flour into a shallow dish. Rinse the sole, pat it dry and season with salt and pepper. Then coat the sole in flour and shake off the excess.
3. 3. Heat the butter in a pan over medium heat, add the sole and fry for about 4 minutes on each side until golden brown, basting regularly with the butter. Remove the sole from the pan and let it drain on paper towels.
4. 4. Add the capers to the pan and fry for about 1 minute. Add the lemon juice and whisk well. Serve the sole and the salted potatoes on plates, drizzled with the lemon-caper butter.

Nutrition per serving

• kcal: 575
• Protein: 30 g · Fett/Fat: 36 g · Carbs: 36 g