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Grilled sole with lemon, capers and parsley

You'll need

1 kg kipfler potatoes, scrubbed 4 sole (about 350gm each), skin removed, fins trimmed, head removed For dusting: seasoned plain flour 80 ml (1/3 cup) olive oil, plus extra for rubbing 100 gm butter, coarsely chopped ½ cup flat-leaf parsley, coarsely chopped 60 ml (¼ cup) lemon juice, plus wedges to serve 1½ tbsp small capers in brine, rinsed To serve: lemon balm leaves, (see note)


  • 01
  • Place potatoes in a large saucepan, cover generously with cold water, bring to the boil over medium heat, cook until just tender (20-25 minutes), drain, set aside to cool, then peel and thickly slice.
  • 02
  • Meanwhile, preheat oven to 160C. Heat a large char-grill pan over high heat, dust sole in flour, then rub with oil and grill, two at a time, until almost cooked through (3-5 minutes each side). Transfer to an oven tray and cook through in the oven (2-3 minutes). Repeat with remaining sole.
  • 03
  • Heat oil in a frying pan over high heat, add potato and turn occasionally until golden (3-5 minutes). Season to taste and keep warm.
  • 04
  • Heat butter in a frying pan over medium heat until foaming and golden (2-3 minutes), remove from heat and add parsely, lemon juice and capers. Spoon over sole, scatter with lemon balm leaves and potato, and serve with lemon wedges to the side.
Note Lemon balm leaves are available from select greengrocers. If unavailable, substitute lemon thyme.

This recipe is from the July 2011 issue of Australian Gourmet Traveller.

“Would Graham Waddell at Brisbane’s Baguette Bistrot please share his sole with capers recipe?”
Joan Jefferys, Clear Island Waters, Qld

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At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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