Lemon caper sole was one of my favorite dishes to order at Dominick’s, an iconic old-school Italian restaurant in West Hollywood that closed last December after 67(!!) years in business. I miss the neighborhood haunt and its fish for many reasons, but mostly because it was truly a charming Los Angeles establishment. Frank Sinatra and many of the greats were frequent visitors, and whenever I would walk into the main room of big red booths, I couldn’t help but daydream of the nights Sinatra and his boys kibitzed over bottles of red wine and big bowls of pasta. Can you imagine?! Ohhh if those walls could talk…
I haven’t found a lemon caper sole that I love as much, but I have started making my own fast and easy version. It’s no Dominick’s, but it’s pretty freaking delicious! Here’s how to make it:
Recipe: Pan-Seared Lemon Caper Sole
2 Sole fillets
2 TBSP flour
2 TBSP butter
1 half lemon, thinly sliced
1 TBSP capers, drained
1. Salt sole then coat with flour. Tap off excess.
2. Melt butter over medium heat, add lemon to pan and cook until brown, approx 2 minutes.
3. Push lemons aside, add sole to pan and cook through, approx 2 minutes each side.
4. Remove from skillet, add capers and a tiny sliver of butter. SWIRL. Bon appetite!