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Fish and Shellfish, Healthy Eating, Mains, Quick and Easy

Petrale sole in brown butter-caper sauce

Petrale sole in brown butter-caper sauce
Wally Skalij / Los Angeles Times

It's a brown butter kind of fall. That is to say, the nutty flavor and butterscotch aroma of butter cooked until it becomes hazelnut brown are turning up on more than a few dinner plates around town -- in sweet ... Read more

Total time: 30 minutes | Serves 4
  • 4 petrale sole fillets, about 3 ounces each
  • Salt and pepper
  • 1 tablespoon sherry vinegar
  • 1/4 cup butter, cut into small cubes, plus 1 tablespoon, divided
  • 1 tablespoon olive oil
  • 2 tablespoons capers, well drained
  • 1 tablespoon coarsely chopped parsley

Step 1Rinse the fish fillets under cold water and pat dry on paper towels. Season both sides of fish with salt and pepper to taste and set aside.

Step 2In a small nonstick skillet, reduce the sherry vinegar by half, about 30 seconds, and set aside.

Step 3In a heavy medium skillet, heat one-fourth cup of the butter over medium-low heat until melted, about 3 minutes. After the butter melts, begin whisking until it turns nut brown, about 4 to 5 minutes. Remove the butter from the heat and set it aside while preparing the fish.

Step 4In a large skillet, heat 1 tablespoon butter and the oil over medium heat until hot. Add the fish fillets presentation-side down in the hot skillet and brown 2 1/2 to 3 minutes on the first side, then turn and cook for 30 to 45 seconds. The fish should not be crowded in the pan; if necessary, cook the fillets in two batches.

Step 5Arrange the fish on serving plates. Sprinkle with parsley. Whisk reduced vinegar, capers and a pinch of salt and pepper into reserved brown butter and spoon over the fish.


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