In Italy this combination of capers, lemon, and herbs is often served with scallops or swordfish. Sole is both lighter and less costly, and because it is so delicate, it cooks in a flash, making this a nearly instant entrée.
Sole with Lemon Caper Sauce
- 4 sole fillets
- ½ teaspoon kosher salt
- 2 tablespoons extra-virgin olive oil divided
- 4 tablespoons ½ stick unsalted butter, at room temperature, divided
- ‚Öì cup all-purpose flour for dredging
- 1 garlic clove minced
- ¼ cup capers drained and rinsed
- ¼ cup freshly squeezed lemon juice from 1½ lemons
- ½ cup chicken stock
- 2 tablespoons chopped flat-leaf parsley
- ½ teaspoon chopped fresh oregano
- Using paper towels, pat the sole fillets very dry. Season the fish with the salt. Heat a medium skillet over high heat. Add 1 tablespoon of the olive oil and 1 tablespoon of the butter to the pan. When the butter is melted and the bubbles have subsided, dredge 2 fillets on both sides with the flour. Shake off the excess and add the fish to the pan. Reduce the heat to medium high.
- Cook the fish for 2 to 3 minutes on the first side or until they start to brown around the edges. Using a wide spatula, flip the fillets gently and cook for another 30 seconds. Remove the fillets to a plate and cook the remaining fish, adding another tablespoon each of oil and butter to the pan. Keep the fish warm.
- Add the garlic and capers to the pan and stir over medium heat for about 15 seconds or until fragrant. Add the lemon juice and chicken stock and stir, scraping up the bits from the bottom of the pan. Simmer for about 2 minutes to reduce the liquid slightly. Finish the sauce by stirring in the remaining 2 tablespoons of butter, the parsley, and oregano. Spoon the sauce over the fish and serve