Sole with Lemon-Caper Sauce

Tender sole in a super savory, lemony pan sauce with a bit of a kick.


Sole with Lemon-Caper Sauce



Prep Time

10 minutes

Cook Time

10 minutes




Giada De Laurentiis

Image of Sole with Lemon-Caper Sauce


  • 4 fillets of lemon sole
  • 1 1/4 teaspoons kosher salt
  • 2 tablespoons extra-virgin olive oil
  • 4 tablespoons unsalted butter, (at room temperature)
  • 1/3 cup all-purpose flour, (for dredging)
  • 1/4 cup capers, (drained and rinsed)
  • 1 clove garlic, (minced)
  • 1/2 cup chicken stock
  • 1/4 cup freshly squeezed lemon juice, (from about 1 1/2 lemons)
  • 1/2 teaspoon Calabrian chili paste
  • 1/2 teaspoon chopped fresh oregano
  • 2 tablespoons chopped fresh Italian parsley


  1. This recipe originally appeared on Giada Entertains: Taste Of Capri Party.
  2. Using a paper towel, dry the sole fillets very well. Season the fish evenly with 1 teaspoon salt. Heat a medium skillet over high heat. Add 1 tablespoon olive oil and 1 tablespoon butter to the pan. When the butter is fully melted and the bubbles have subsided, dredge both sides of 2 fillets in the flour. Shake off the excess flour and add the fish to the skillet. Reduce the heat to medium high. Cook the fillets until beginning to brown around the edges on the first side, 2 to 3 minutes. Using a fish spatula, flip the fish gently and cook for another 30 seconds. Remove the fillets to a plate and continue with the remaining 1 tablespoon olive oil, 1 tablespoon butter and fish.
  3. When all 4 fillets are cooked and out of the skillet, add the capers and garlic and cook over medium heat, stirring, until fragrant, about 15 seconds. Add the chicken stock and lemon juice and stir, scraping up the bits from the bottom. Season with the remaining 1/4 teaspoon salt. Simmer for about 2 minutes to reduce the liquid slightly. Finish the sauce by stirring in the remaining 2 tablespoons butter, chili paste and oregano. Spoon the sauce over the fish, sprinkle with the parsley and serve.
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2 reviews & comments

  • Author's avatar image
    Gillian Willis

    This has become my favorite fish recipe. I use Tilapia since I'm land-locked and can get Sole in my store maybe once a year. The recipe is so easy; so simple I only needed the recipe the first time I made it. The best part is that my whole family loves it, and this is the family that typically turns their nose up at any fish I make. I make it at least twice a month and have not yet tired of it.

  • Author's avatar image
    Susan Coley

    Never tried capers before and now we’re hooked. This was a great and easy recipe.

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