Sole Meuniere With Browned Butter Caper Sauce

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Mmmmmm....browned butter sauce. Wish i could mainline the stuff, but then it would bypass my tongue and boy, would it be ticked off! Any mild white fish would work here.

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Steps

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Season flour with salt and pepper to your preference , then dredge fillets in the mixture , shaking off any excess.

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Heat 2 tablespoons clarified butter in a large saute pan.

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When heated , place fillets in pan and cook over medium heat for 2 to 3 minutes per side , until golden brown and crispy.

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Remove fillets from pan and transfer to a platter.

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Sprinkle with parsley , then cover with foil.

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Remove remaining butter from the skillet and add the fresh butter.

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Heat until the butter begins to brown.

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Remove from heat and stir in lemon juice and capers.

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Pour sauce over fish and serve.

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Garnish with lemon slices.

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Ingredients

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sole fillets, salt & freshly ground black pepper, clarified butter, flour, parsley, butter, fresh lemon juice, capers, lemon slice