Sole Fillets with Capers and Lemon - GDLT

Name: Sole Fillets with Capers and Lemon - GDLT
Ingredients: 4 whole sole fillets (Dover-sole, Wellgoods); 5-6 tablespoons flour; ½ cup olive oil; 4 tablespoons butter; Juice of 2 lemons; 4 tablespoons capers; 2 tablespoons parsley finely chopped; 2 bunches spinach; Salt and pepper to taste; Clean fillets so they have no intestinal remnants and skin; Heat up the olive oil with the butter, coat the fillets with flour and fry them in the butter / olive oil mixture – make sure both sides are cooked; Once the fillets are cooked remove from the oil. Once the oil mixture has cooled, half it and add the lemon juice; allow this mixture to heat up adding the capers and parsley to simmer as well; Sauté the spinach in a little olive oil and portion on each plate. Place the fish on top of the spinach and then add the lemon juice/caper sauce on top

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Sole fillets fried in olive oil and butter, topped with capers and lemon juice, served with sautéed spinach. A light and flavorful main course.

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Ingredients

4 whole sole fillets (Dover-sole, Wellgoods)
5-6 tablespoons flour
½ cup olive oil
4 tablespoons butter
Juice of 2 lemons
4 tablespoons capers
2 tablespoons parsley finely chopped
2 bunches spinach
Salt and pepper to taste
Clean fillets so they have no intestinal remnants and skin
Heat up the olive oil with the butter, coat the fillets with flour and fry them in the butter / olive oil mixture – make sure both sides are cooked
Once the fillets are cooked remove from the oil. Once the oil mixture has cooled, half it and add the lemon juice; allow this mixture to heat up adding the capers and parsley to simmer as well
Sauté the spinach in a little olive oil and portion on each plate. Place the fish on top of the spinach and then add the lemon juice/caper sauce on top