Sole Fillet with Capers
Sole Fillet with Capers



  • 30g butter
  • 1 sole fillet
  • 1⁄2 chilli, chopped
  • 1 tsp capers
  • 1 tbsp mint, parsley, and dill
  • Heat the butter in a frying pan over a high heat. Once the butter starts to foam, add the fillet of sole, and fry for 2-3 minutes on each side. Remove the fish from the pan, and keep warm on a plate.
  • Add the herbs, chilli, and capers to the pan, and warm through. Place the fish fillet on a plate, stir the caper and butter sauce well, and drizzle all over. Serve with salads.
10 mins
1 serving
This recipe pairs perfectly with the Voyager Estate SBS 2017 from Margaret River, Australia.

Do you know your wine personality? If your answer is no, take our quiz to find out which wines to pick up next and build your box!

Build my box