Sole is a lean, flaky white fish that cooks quickly and pairs beautifully with bold yet delicate sauces. In this dish, it's gently baked with a lemon-caper butter—a classic combination that adds brightness, brininess, and richness without overwhelming the fish. It’s a dish with French and Mediterranean roots, light enough for lunch, yet satisfying for dinner.
Preheat your oven to 375°F (190°C).
Lightly grease a shallow baking dish with olive oil or butter.
Pat the sole fillets dry and season both sides with salt, pepper, and optional paprika.
In a small bowl, combine the melted butter, olive oil, lemon juice, lemon zest, garlic, and capers.
Arrange the sole fillets in the baking dish, slightly overlapping if needed.
Spoon the lemon-caper butter evenly over the fillets.
Bake uncovered for 12–15 minutes, or until the fish flakes easily with a fork.
Sprinkle with chopped parsley just before serving.
Optionally, serve with extra lemon wedges on the side.
Excellent with steamed green beans, roasted asparagus, or buttered new potatoes
Pair with a crisp white wine such as Sauvignon Blanc or Chablis
Don’t overbake—the fish should be just opaque and flake easily.
Substitute with flounder or tilapia if sole is unavailable.
Add a splash of white wine to the baking dish for extra pan sauce.
2 servings