Chef's Recipes

Grilled sole with lemon, capers and parsley

Australian Gourmet Traveller recipe for grilled sole with lemon, capers and parsley by Baguette Bistrot in Brisbane.

By Graham Waddel
  • Serves 4
  • 25 mins preparation
  • 50 mins cooking plus cooling
Grilled sole with lemon, capers and parsley
Grilled sole with lemon, capers and parsley

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

To request a recipe, write to Fare Exchange, , GPO Box 4088, Sydney, NSW 2001, or email us. All requests should include the restaurant’s name and address or business card, as well as your name and address.


  • 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)


  • 1
    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.
  • 2
    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.
  • 3
    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.
  • 4
    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.


Lemon balm leaves are available from select greengrocers. If unavailable, substitute lemon thyme.
This recipe is from the July 2011 issue of

  • Author: Graham Waddel