4 ea. (4oz-6oz) Petrale Sole Fillets
5 Tbsp. Salted Butter
1/2 cup Walnuts, roughly chopped
2 Tbsp. Capers, drained
1/2 cup All Purpose Flour
1 tsp. Fresh Tarragon, whole leaf
Salt & Black Pepper, to taste
- Season Petrale Sole fillets with a light pinch of salt and black pepper and then dredge it in all-purpose flour. Set aside.
- In a large nonstick skillet over low to medium heat, add butter. Melt the butter until it's light golden brown.
- Turn up the heat to medium and add fish. Let it cook for about 3-4 minutes and then flip the fish and add in tarragon, walnuts and capers. Cook for an additional 3-4 minutes until fish is done or internal temperature reaches 145ºF.
- Plate fish and pour any remaining brown butter on top. Garnish with chopped fresh thyme and a spritz of lemon juice.