Baked Sole with Beurre Noisette (Brown Butter Sauce)

This post may contain affiliate links.
See my disclosure policy
.

Baked Sole with Beurre Noisette (Brown Butter Sauce)

A classic fish with brown butter, and a simple recipethat isjust 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 saltand capers

Baked Sole with Beurre Noisette (Brown Butter Sauce)

No ratings yet
Cook: 20 minutes
Servings 4 person
Course
MAIN DISHES
Cuisine
French

RECIPES FROM AROUND THE WORD

Description

A classic fish with brown butter, and a simple recipethat isjust 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.

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

Instructions
 

  • Preheat the oven to 230°C/425°F. Place a rack in the center of the oven.
  • Season the fish with salt and pepper.
  • 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:

  • 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 saltand capers. Drizzle the beurre noisette over the baked fish. Serve it with sautéed potatoes or your favorite vegetable. Enjoy!!

Notes

If you enjoyed this recipe, be sure to subscibe to our newsletter so you never miss a single recipe.
All photos and content are copyright protected. Please don’t use photos without prior written permission.
Keyword fish, Lemon Juice
Tried this recipe?Let us know how it was!

Subscribe to our newsletter!

24 Comments

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




You May Also Like
About the author
hadiamobile

HI THERE !

Hadia Zebib is a cook, baker and author. She acquired a reputation for being a good cook after entertaining dinner guests for more than 30 years, and her husband encouraged her, telling her that she should write a cookbook. She started her food blog, Hadia’s Lebanese Cuisine. Over time, millions of people have visited her site in search of Lebanese and Middle Eastern recipes.

Popular Recipes
LATEST RECIPES

Whole Banana Bread

Whole Banana Bread

Hadia, Lebanese Style Recipes

Hadia, Lebanese Style Recipes

Makanek

Makanek

Sujuk (Homemade From Scratch)

Sujuk (Homemade From Scratch)

LATEST VIDEO
×