Sole with Lemon-Caper Sauce
Sole with Lemon-Caper Sauce
Servings
4
Prep Time
10 minutes
Cook Time
10 minutes
Calories
0
Author:
Giada De Laurentiis
Ingredients
- 4 fillets of lemon sole
- 1 1/4 teaspoons kosher salt
-
2 tablespoons extra-virgin olive oil
- 4 tablespoons unsalted butter, (at room temperature)
- 1/3 cup all-purpose flour, (for dredging)
- 1/4 cup capers, (drained and rinsed)
- 1 clove garlic, (minced)
- 1/2 cup chicken stock
- 1/4 cup freshly squeezed lemon juice, (from about 1 1/2 lemons)
- 1/2 teaspoon Calabrian chili paste
- 1/2 teaspoon chopped fresh oregano
- 2 tablespoons chopped fresh Italian parsley
Instructions
- This recipe originally appeared on Giada Entertains: Taste Of Capri Party.
- Using a paper towel, dry the sole fillets very well. Season the fish evenly with 1 teaspoon salt. Heat a medium skillet over high heat. Add 1 tablespoon olive oil and 1 tablespoon butter to the pan. When the butter is fully melted and the bubbles have subsided, dredge both sides of 2 fillets in the flour. Shake off the excess flour and add the fish to the skillet. Reduce the heat to medium high. Cook the fillets until beginning to brown around the edges on the first side, 2 to 3 minutes. Using a fish spatula, flip the fish gently and cook for another 30 seconds. Remove the fillets to a plate and continue with the remaining 1 tablespoon olive oil, 1 tablespoon butter and fish.
- When all 4 fillets are cooked and out of the skillet, add the capers and garlic and cook over medium heat, stirring, until fragrant, about 15 seconds. Add the chicken stock and lemon juice and stir, scraping up the bits from the bottom. Season with the remaining 1/4 teaspoon salt. Simmer for about 2 minutes to reduce the liquid slightly. Finish the sauce by stirring in the remaining 2 tablespoons butter, chili paste and oregano. Spoon the sauce over the fish, sprinkle with the parsley and serve.
2 reviews & comments
This has become my favorite fish recipe. I use Tilapia since I'm land-locked and can get Sole in my store maybe once a year. The recipe is so easy; so simple I only needed the recipe the first time I made it. The best part is that my whole family loves it, and this is the family that typically turns their nose up at any fish I make. I make it at least twice a month and have not yet tired of it.
Never tried capers before and now we’re hooked. This was a great and easy recipe.