Sole in Caper Butter
serves 1 portion


  • One fillet sole or plaice, skin-on (about 140g)
  • 6 tbsp plain flour
  • 3 tbsp light olive oil
  • 85g butter, ideally unsalted
  • 1 lemon, juice only
  • 2 tbsp small caper
Sole in Caper Butter on a plate, ready to serve.

Preparation Method

  1. Check the fish for small bones and pull any out with tweezers. In a large shallow bowl, season the flour with a little salt and black pepper. Toss the fish in the flour, coating well, and shake off any excess.
  2. Heat the oil in a large frying pan. Add the fish and cook, skin-side down, for 2 mins. Use a fish slice or large spatula to turn, then cook the other side for 1-2 mins until golden.
  3. Remove the fish to a warmed plate, then season. Return the pan to the heat, then add the butter. Heat until it melts and begins to turn a light brown, then mix in the lemon juice and capers. Swirl in the pan for a few seconds, return fish to the pan and spoon over any juices. Serve immediately.

Printable Recipe

If you would like to print out the recipe or share it with others, there are some offline instructions. The recipe is the same in both documents.

  • Mono Printable PDF - uses very little ink and is in black and white (mono), ideal to use now.
  • Full Colour Printable PDF - used lots of ink, but is in full colour, ideal for a recipe book or sharing via email with friends and family.


If you have particular tastes you do not like, please feel free to skip any ingredients that you don't like or have an allergy too.

How about a white wine, perhaps a dry white wine to complement the dish? Or something fruity, such as fruit juice, perhaps diluted with some tonic water?


Please feel free to share links to this recipe with your friends and family. The more people who experience first class seafood, the better.

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