Baked Sole with Beurre Noisette (Brown Butter Sauce)

Baked Sole with Beurre Noisette (Brown Butter Sauce)

 

 

 

A classic fish with brown butter, and a simple recipe that is just fabulous! The butter is cooked to brown, creating a wonderful nutty smell! I had this dish few times in “Le Cercle Gourmand” - an elegant French restaurant in Kinshasa with a quite atmosphere and good food.  If you ever visit Kinshasa, keep this restaurant in mind!

 I made it at home! My family loved it and I definitely plan on making it again. This even makes an elegant dinner for your guests! Now you can make a restaurant-quality sole in your own kitchen. The sauce goes well too with sautéed vegetables and pasta! Happy eating!

 

If you are following a low carb diet, broccoli florets would be a great substitute for potatoes.

 

 

 

 

 

Arrange the sole fillets on a greased baking sheet, add the baby potatoes, drizzle the canola oil and bake for 15 -20 minutes or until the fish flakes easily with a fork and the potatoes are lightly browned

 

 

 

 

 

 

Place the butter in a heavy-bottomed saucepan over medium heat.  Swirl the pan and melt the butter.  Reduce heat to low and cook the butter to a nutty golden brown color.  As soon as the sauce reaches this point, add the lemon juice, a pinch of salt and capers

 

 

 

Ingredients:

 

  • 4 sole fillets 4 oz. / 115g. each
  • 3 tablespoons freshly squeezed lemon juice
  • 125 g. /4.5 oz. butter (use a good quality)
  • Salt and black pepper to taste
  • 4 tablespoons canola oil, to roast the fish
  • 1 tablespoon capers in brine, drained
  • 500 g. /1lb. 2 oz. baby potatoes, peeled

 

 

Directions:

 

  1. Preheat the oven to 230°C/425°F.  Place a rack in the center of the oven.
  2. Season the fish with salt and pepper.
  3. Arrange the sole fillets on a greased baking sheet, add the baby potatoes, drizzle the canola oil and bake for 15 -20 minutes or until the fish flakes easily with a fork and the potatoes are lightly browned. Cover up and set aside.

Now prepare the sauce:

  1. Place the butter in a heavy-bottomed saucepan over medium heat.  Swirl the pan and melt the butter.  Reduce heat to low and cook the butter to a nutty golden brown color.  As soon as the sauce reaches this point, add the lemon juice, a pinch of salt and capers.  Drizzle the beurre noisette over the baked fish.  Serve it with sautéed potatoes or your favorite vegetable. Enjoy!!

 

 

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Marhaba, and welcome to my blog! Discover the secrets behind the symphonies of flavor that make up Lebanese cuisine. Join my blog and take a sneak peak at my cookbook, Hadia... Lebanese Style Recipes .