Petrale Sole with Brown Butter, Walnuts and Capers


serves 4


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
1 Lemon
Salt & Black Pepper, to taste


  1. Season Petrale Sole fillets with a light pinch of salt and black pepper and then dredge it in all-purpose flour.  Set aside.
  2. In a large nonstick skillet over low to medium heat, add butter.  Melt the butter until it's light golden brown.
  3. 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.
  4. Plate fish and pour any remaining brown butter on top. Garnish with chopped fresh thyme and a spritz of lemon juice.