Sole With Lemon Butter Caper Sauce

Photo courtesy of Blue Kitchen

I have always found sole to be the most tasteless fish and no matter what I do with it, from frying in a batter through cooking in a white sauce - the result is the same - along the lines of uneatable to tasteless.
All other fish, slightly more flavorful, usually need very little in the way of seasoning to taste good.
So when I ran into this post on Blue Kitchen,  mildly excited is an understatement for my reaction….

Lemon Caper Butter sauce as Terry says is

Quick and easy to throw together at the last minute, this sauce lends a bright, complex touch to simply prepared, light main courses. In its simplest form, it combines the undeniable richness of butter with the brightness of lemon and the briny tang of capers. Most often used with seafood dishes, lemon caper butter also plays nicely with chicken breasts, turkey cutlets or even veal scaloppine-anything light and fairly mild in flavor.

You can improvise on this sauce adding anything from tomatoes to sour cream,  I can see how it would bring out the best in the food.

It seems to me like the kind of addition to a recipe collection that would be great for surprise visitors, as it is so quick and easy to make, and all the ingredients are usually staples in the kitchen (the capers can be kept permanently in the pantry, since they go well with a lot of dishes and even give an interesting touch to salad dressings.)

For Terry’s recipe and some other insights about capers press here.