Sautéed sole with capers and lemons (Sole Grenobloise) from The Essential New York Times Cookbook: Classic Recipes for a New Century (page 399) by Amanda Hesser

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Artichoke salad with anchovy and capers; Almond-carrot salad; Zucchini and vermouth; Sautéed potatoes with parsley

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Delys77 on October 25, 2011

    This sauce is delicious, as it has much more pep than a meunière. Also the technique for frying the sole does result in a nice crust, but be careful not too crowd as they will stick to each other. The only thing preventing this from being super is the fact that sole is not my favourite fish. Might try with something like halibut or even haddock. Also as is the recipe serves 2.

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