Sole with Balsamic Vinegar

Sometimes the simplest recipes hit the hardest.

Flour-dredged sole fillets sear golden in a hot pan with butter and olive oil. Then a generous pour of balsamic vinegar goes right into the skillet, sizzling and reducing into a dark, glossy glaze that coats every fillet.

A scattering of capers adds salty little bursts that play off the sweet-tart vinegar beautifully.

The whole thing takes about 15 minutes of active cooking and uses just seven ingredients. This is the kind of fish dinner that looks and tastes like serious effort but barely requires any.

Pro Tips

• Get your pan hot before the fish goes in. A good sear means golden, crispy edges rather than pale, steamed fillets.
• Baste constantly once the vinegar goes in. Spooning that reducing balsamic over the fish builds layers of glossy, concentrated flavor.
• Use a quality balsamic for this one. Since it’s the star of the dish, a cheap, thin vinegar won’t reduce into a proper glaze.