Baked Sole with Beurre Noisette (Brown Butter Sauce)

A classic fish with brown butter, and a simple recipethat isjust fabulous. The butter is cooked to brown, creating a wonderful nutty smell. I had this dish few times in "Le Cercle Gourmand" - an elegant French restaurant in Kinshasa with a quite atmosphere and good food. If you ever visit Kinshasa, keep this restaurant in mind.

4 (4 oz) sole fillets (4x115 g)
3 Tbsp. lemon juice, freshly squeezed
4½ oz butter (125 g)
sea salt
black pepper, freshly cracked
4 Tbsp. Canola oil, to roast the fish
1 Tbsp. capers in brine, drained
1 lb 2 oz baby potatoes, peeled (500 g)

Preheat the oven to 230°C/425°F. Place a rack in the center of the oven.

Season the fish with salt and pepper. Arrange the sole fillets on a greased baking sheet, add the baby potatoes, drizzle the Canola oil and bake for 15-20 minutes or until the fish flakes easily with a fork and the potatoes are lightly browned. Cover up and set aside.

Prepare the Sauce:
Place the butter in a heavy-bottomed saucepan over medium heat. Swirl the pan and melt the butter. Reduce heat to low and cook the butter to a nutty golden brown colour. As soon as the sauce reaches this point, add the lemon juice, a pinch of salt and capers. Drizzle the beurre noisette over the baked fish. Serve it with sautéed potatoes or your favourite vegetable.

Makes 4 servings.