Preparation
- Check the fillets for bones and pull them out with tweezers. Mix the flour with salt and pepper on a flat plate and turn the fish in it; shake off the excess flour.
- Heat the oil in a large frying pan. Fry the fillets skin side down for about 2 minutes, turn carefully and fry for 1 to 2 minutes more until golden. If the pan is small, work in two batches.
- Place the fish on a warmed plate and season with salt. Wipe the pan out with kitchen paper.
- Melt the butter in the pan and heat until it turns lightly nut-brown but does not burn.
- Add the lemon juice and the capers, if using, and swirl briefly until the butter forms large bubbles. Return the fish to the pan, spoon the butter over it and serve immediately with boiled potatoes or tagliatelle.
Drink with it
White wine · excellent match
Chablis Premier Cru or Meursault
Firm acidity cuts the nut butter and plays with the lemon; with Meursault its own hazelnut note picks up the brown butter.
Which wine pairs with food? A simple approach to choosingSparkling wine · excellent match
Champagne Blanc de Blancs, brut
Fine bubbles and chalky acidity lift the floured crust and the lemon, and the brioche note meets the brown butter.
Sparkling wine, Champagne, and Prosecco: what's the difference?Ginjo sake · good match
Ginjo sake, well chilled
The clean, lightly fruity character stays as quiet as the sole and runs alongside the lemon and butter.
Junmai, Ginjo, Daiginjo: What do these mean for sake?
Why it pairs well
Sake is not a French accompaniment, but a cool Ginjo does not overpower the delicate fish and suits the lemon.