Lemon Caper Brown Butter Sole Recipe

Lemon Caper Brown Butter Sole

Serves 6

This is a classic, modernized and made gluten-free with a light, almond flour crust. It’s buttery, delicate, and elegant enough for a special occasion and yet easy enough to prepare for a midweek meal.


  • 6 sole fillets
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1/4 teaspoon pepper, plus more to taste
  • 1 cup almond flour
  • 6 tablespoons unsalted butter, divided use
  • 2 tablespoons capers, drained
  • 1 lemon, zested and juiced
  • 2 tablespoons chopped parsley leaves


  1. Pat fish fillets dry with paper towels. Season both sides lightly with salt and pepper.
  2. Transfer almond flour to a plate. Whisk in 1/2 teaspoon salt and 1/4 teaspoon pepper.
  3. Press each sole fillet into seasoned almond flour, fully coating both sides. Gently shake off excess and lay fish on a sheet pan. Set aside.
  4. Preheat a large nonstick skillet. Melt half the butter in the pan. When the butter begins to brown and smells nutty, add fish fillets. You may need to work in batches. Fry fish until golden, 2 to 3 minutes. Use a fish spatula or two to gently flip fish over. Fry second side an additional 2 to 3 minutes. Carefully remove delicate fish to a warm serving platter.
  5. In the same pan, add remaining butter. Cook until just melted. Add capers. Cook until capers have crisped and butter has browned. Add lemon zest and lemon juice. Stir in parsley. Spoon sauce over fish.


Amount Per Serving (based on 6 servings)
Calories: 330 undefined
Fat: 21 g
Saturated Fat: 8 g
Trans Fat: 0 g
Cholesterol: 105 mg
Sodium: 650 mg
Carbohydrates: 8 g
Fiber: 2 g
Sugar: 2 g
Added Sugars: 0 g
Protein: 26 g
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