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Photo Credit: Elizabeth Newman

Sole with Lemon Caper Sauce

In Italy this combination of capers, lemon, and herbs is often served with scallops or swordfish. Sole is both lighter and less costly, and because it is so delicate, it cooks in a flash, making this a nearly instant entrée.



Sole with Lemon Caper Sauce



Prep Time

10 minutes

Cook Time

10 minutes




Giada De Laurentiis

Image of Sole with Lemon Caper Sauce



  1. Using paper towels, pat the sole fillets very dry. Season the fish with the salt. Heat a medium skillet over high heat. Add 1 tablespoon of the olive oil and 1 tablespoon of the butter to the pan. When the butter is melted and the bubbles have subsided, dredge 2 fillets on both sides with the flour. Shake off the excess and add the fish to the pan. Reduce the heat to medium high.
  2. Cook the fish for 2 to 3 minutes on the first side or until they start to brown around the edges. Using a wide spatula, flip the fillets gently and cook for another 30 seconds. Remove the fillets to a plate and cook the remaining fish, adding another tablespoon each of oil and butter to the pan.  Keep the fish warm.
  3. Add the garlic and capers to the pan and stir over medium heat for about 15 seconds or until fragrant. Add the lemon juice and chicken stock and stir, scraping up the bits from the bottom of the pan. Simmer for about 2 minutes to reduce the liquid slightly. Finish the sauce by stirring in the remaining 2 tablespoons of butter, the parsley, and oregano. Spoon the sauce over the fish and serve



Nutrition Serving Size
per serving
Amount/Serving % Daily Value
7 grams
15 grams
15 grams
Saturated Fat
6 grams
70 milligrams
487 milligrams
1 grams
nut free

1 comment

  • Author's avatar image

    Very easy and elegant for a quick weeknight entertaining meal. Add some simply steamed vegetables or salad with a lemon vinaigrette and you will impress family and friends. I've used snapper or sole, whatever I happen to come across at my fish mongers and whatever he recommends is fresh.

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