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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Sole with lemon-caper sauce Recipe

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This recipe for Sole with lemon-caper sauce is from Debbie's Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 fillets of lemon sole
1 1/4 tsp salt
2 Tbs olive oil
4 Tbs unsalted butter, room temp
1/3 C flour, for dredging
1/4 C capers, drained & rinsed
1/2 C chicken stock
1 clove garlic minced
1/4 C freshly squeezed lemon juice (1 1/2 lemons)
1/2 tsp calabrian chili paste
1/2 tsp chopped fresh oregano
2 Tbs chopped fresh italian parsley
Directions:
Directions:
Dry fish with paper towel.
season fish with 1 tsp salt.
heat a med skillet over high heat
Add 1 Tbs oil & 1 Tbs butter to pan
Dredge both sides of 2 fillets in flour, shake off the excess & add to skillet.
Reduce heat to med high, cook until beginning to brown around the edges on the first side,2-3 min. Using a fish spatula, flip the fish gently & cook for another 30 sec. Remove the fillet & continue with the remaining 1 Tbs Oil & 1 Tbs butter & fish.

When fillets are done, add capers & garlic and cook over med heat, stirring until fragrant about 15 seconds. Add chicken stock & lemon juice, stir scraping up the bits from the bottom. Season with salt, simmer for 2 min. to reduce liquid slightly
Finish sauce by stirring in 2 Tbs butter, chili paste & oregano.
Spoon over fish & sprinkle with parsley

 

 

 

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