Description
A simple yet elegant dish of grilled whole sole served with a bright lemon-caper butter sauce, perfect for special weeknights or dinner parties.
Ingredients
Scale
- 2 whole soles, cleaned and scaled (about 6–8 oz each)
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- 1/4 cup unsalted butter (4 tablespoons)
- 2 tablespoons capers, rinsed and drained
- Juice of 1 lemon (about 2 tablespoons)
- Chopped fresh parsley for garnish
Instructions
- Preheat the grill to medium-high heat (about 400–450°F / 200–230°C). Oil the grates well to prevent sticking.
- Brush the whole soles with olive oil on both sides and season lightly with salt and pepper.
- Grill the fish for about 5–7 minutes on each side, or until the flesh is opaque and flakes easily with a fork. Use a wide spatula to flip gently to avoid tearing.
- In a small saucepan, melt the butter over medium heat. Add the rinsed capers and lemon juice, stirring to combine. Let the sauce warm through for 1–2 minutes until fragrant. Remove from heat.
- Transfer the grilled fish to plates. Drizzle the lemon-caper butter sauce evenly over each sole.
- Garnish with chopped fresh parsley and serve immediately.
Notes
For lower-lactose option, substitute ghee or light butter. If tracking macros, weigh your fish and use nutrition labels for precise calculations.
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Seafood
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 0g
- Sodium: 475mg
- Fat: 39g
- Saturated Fat: 14g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 32g
- Cholesterol: 150mg