//Sole with Anchovy & Caper Butter

Sole with Anchovy & Caper Butter

Prep time: 10 mins / Cook time: 6 mins / Serves: 2

You will need:

  • 2 fillets of sole, cleaned
  • 4 tablespoons of butter, softened
  • 2 lemons, quartered
  • 1 teaspoon lemon zest
  • 4 brown anchovy fillets
  • 4 to 6 large caper berries
  • 1 clove of garlic, peeled
  • Olive oil
  • Coarse ground black pepper

To make the butter, finely chop the anchovy fillets and crush the garlic. Add to the softened butter along with the lemon zest and a grind of black pepper. Using a spoon, mash the ingredients into the butter to combine.

Heat a tablespoon of the olive oil in a large non-stick pan. Using kitchen towel, pat the sole fillets dry and fry in the olive oil for around 3 minutes per side. Transfer the sole to a lightly warmed serving platter and spoon over the anchovy butter. Scatter over the caper berries and squeeze over the lemon.

Serve immediately with extra lemon and sea salt, if desired.

– Recipe developed by Georgia East


By | 2018-10-28T10:43:27+00:00 September 12th, 2018|Recipes|0 Comments

About the Author:

I’m Georgia East – a writer, food stylist, photographer and owner of clothing label FORTUNE based in Cape Town, South Africa. Although I studied to be a wordsmith and am a self-confessed Shakespeare groupie, I have a love for food so strong that by rights I might have been better off with the haute cuisine crowd. However, since I can do simple far better than complicated, I began my blog – East After Noon – in order to better document the creations I make in my kitchen.