Meats & Fish
1/2 cup Flour
6 ea 4-ounce skinless, boneless sole or other thin fish fillets, patted dry
Salt, to taste
Pepper, to taste
4 Tbs Clarified butter
4 Tbs Butter
3 Tbs Minced parsley
1 ea Lemon, cut into wedges for serving
2 Tbs Capers
4 ea Green onions, chopped
Adapted from New York Times Cooking by BBF, June, 2020.
Heat oven to 200°F and place a baking sheet inside.
Place flour on a large, shallow plate. Season both sides of fish fillets with salt and pepper to taste. Dredge fish in flour, shaking off excess.
In a 12-inch nonstick skillet over medium-high heat, heat 2 tablespoons clarified butter until bubbling. Place half of the fish fillets in the pan and cook until just done, 2-3 minutes per side, then transfer to the baking sheet in the oven to keep warm. Add 2 more tablespoons clarified butter to skillet and heat until bubbling, then cook remaining fillets.
In the skillet, heat the remaining 4 tablespoons of butter over medium heat until bubbling and golden, 1-2 minutes. Add the capers and green onions, saute for 1-2 minutes.
Remove the fillets from the oven and place onto warm serving platter. Pour the butter mixture evenly over the fillets. Top with parsley and serve with lemon wedges.