Pan fried petrale sole with mustard-caper-wine sauce

October 26, 2016


  • 2 Tbsp olive oil and a pat of butter (maybe two)

  • ½ cup of white flour for dredging

  • 1 lb petrale sole fillets

  • salt & pepper as you like it

  • 1 lemon, cut half into wedges and keep the other for squeezing

  • your favorite mustard

  • 3 Tbsp capers

  • white wine, for the sauce and for the chef to get saucy



  • Turn your oven (or toaster oven) to about 300

  • Open your package, admire the fillets, and salt and pepper your fish

  • Put about a cup of flour in a shallow bowl

  • Heat your pan on medium-high, then add the oil and butter, swirl to coat

  • Dredge your fish fillets in the flour, tap off any excess, then add to the hot pan

  • Sauté 3 minutes per side, flip and repeat, add salt and pepper as you see fit

  • Pile your cooked fillets on a plate and transfer to the oven to stay warm while you get saucy

  • Melt a little more butter in your pan, sprinkle in some leftover flour, and heat on low, slowly adding a splash of wine to thin, stir, splash, repeat

  • Add 2 Tbsp mustard and more wine, and whisk as it heats through. Add capers, let it thicken and reduce to a nice saucy texture

  • Plate your fish, top with the sauce, squeeze with a lemon and kiss yourself!  (pictured here with rice pilaf and green salad)




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