Butter-Seared Sole with Snap Peas, Dill + Capers

By Caroline Wright
May 13, 2013
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Author Notes: crisp, flaky filet of fish bathed in butter, to me, is transformative. It’s a method that combines basic pantry staples and, in the case of this recipe, a few pieces of mild white fish to create a dinner that’s refined, subtle and special. It takes me somewhere else when I eat it – sitting on the deck of a bistro, say, with a coordinated outfit and plans to spend the afternoon wandering. It’s a memorable one-skillet dinner with clear, soft flavors and a side of fancy.

To speed up trimming snap peas, line up 4 or 5 in a row and trim the tough end with one decisive chop of a sharp chef’s knife. It adds to the recipe’s charm (and quick prep time).
Caroline Wright

Serves: 4

  • 4 tablespoons salted butter
  • 4 (4-ounce) skinless Dover sole fillets
  • Kosher salt and freshly ground black pepper
  • 12 ounces snap peas, trimmed
  • 1/4 cup coarsely chopped dill
  • 2 tablespoons capers, drained and rinsed
  • 3 to 4 tablespoons Meyer or regular lemon juice, to taste
  1. Heat butter in a large nonstick skillet over medium-high until foamy and beginning to brown. Season fish with salt and pepper. Gently arrange fish fillets in skillet in a single layer, making sure that the pan isn’t crowded. (If necessary, cook the fish in two batches.) Cook fish, turning once with a thin spatula, until golden brown and crisp, 6 minutes. Remove fish to a platter or plates. (Reserve skillet and butter in pan.)
  2. Return skillet to medium-high heat. Add snap peas to skillet and cook, tossing, until crisp-tender, 2 minutes. Remove from heat and stir in dill, capers and lemon juice. Serve fillets with snap peas.

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