To make Lemony brown butter:
Melt butter in a medium saucepan, preferably not non-stick, set over medium. When butter becomes foamy, stir often until it smells nutty and turns dark brown, about 4 min. Immediately remove from heat and pour into a small bowl, then stir in 2 tbsp fresh lemon juice and 1 tsp lemon zest. Use right away or refrigerate up to a week. To melt Brown Butter, microwave on high for 15 to 30 sec.
To make Lemony fish fillet:
Heat a large non-stick frying pan over medium-high. Add 1 tsp olive oil, then 4 sole fillets. Cook until a knife tip inserted into thickest part of fish and held for 10 sec comes out warm, about 2 min per side. Transfer to 4 plates. Add 2 tbsp Lemon brown butter, 1 minced garlic clove, 1 tbsp chopped capers and 2 tbsp chopped parsley to pan. Stir until sauce is warm. Spoon over fish.
St. Joseph Communications uses cookies for personalization, to customize its online advertisements, and for other purposes. Learn more or change your cookie preferences. By continuing to use our service, you agree to our use of cookies.
We use cookies (why?) You can change cookie preferences. Continued site use signifies consent.