Margarita's International Recipes


Sole à la Grenobloise

If there is one thing I've learned in this cooking project is that there is nothing simpler or more delicious than saute fish in a lemon/butter sauce. And this simple sole dish exemplifies it to a T. You don't have many ingredients, but put them together and it's magic.

I followed the original recipe pretty closely, though I doubled the sauce for a little bit more than 1 lb of fish. I used olive oil instead of clarified butter and salted rather than unsalted butter, as that's what I had at home.

Sole à la Grenobloise


  • 1 lemon
  • 1 lb sole filet
  • salt & pepper to taste
  • 3/4 cup milk
  • 1 cup flour
  • 1/4 cup olive oil
  • 4 Tbsp. butter
  • 4 tsp. chopped Italian parsley
  • 4 tsp. capers, rained


With a pairing knife, cut the ends of the lemon and then cut around the lemon pulp to remove it from the rind. Cut the pulp into 1/2" pieces. Set aside.

Season fish filet with salt and pepper to taste. Dip into the milk. If necessary, fold in the ends so the fish has an even thickness. Coat with flour.

Heat olive oil over medium high heat. Add fish and brown on both sides, about 2 minutes per side. Remove fish and keep warm.

Add the butter and cook until it becomes brown and nutty, about 3 minutes. Add the lemon, parsley and capers, turn off heat, swirl together and serve with the fish.

Adapted from this recipe at Saveur.

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