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Place your whole skinless sole on a well oiled baking sheet.
Season with salt & pepper and a drizzle of oil.
Grill for 10-15 minutes without turning until cooked through.
** Alternatively lightly dust with seasoned flour and fry for 4-7 minutes per side.
In a small saucepan melt butter until it becomes foamy and starts to turn slightly brown.
Add lemon juice and a small spoon of water.
Remove from the heat if it starts to bubble too quickly.
Add drained capers and chopped parsley and pour straight over the fish serving immediately.