Lemon Sole

Name: Lemon Sole
Ingredients: 2 tablespoons extra-virgin olive oil; 5 tablespoons unsalted butter; 4 skinless fillets lemon sole, about 1 1/2 pounds (cut fillets in half at the natural break to make easier to maneuver in the pan); 3/4 teaspoon kosher salt; Flour, for dredging; 5 garlic cloves, crushed and peeled; 2 tablespoons pine nuts; 1 cup dry white wine; 2 tablespoons lemon juice; 3 tablespoons drained tiny capers in brine; 2 tablespoons chopped fresh Italian parsley

11 ingredients

15 steps

Ingredients

2 tablespoons extra-virgin olive oil
5 tablespoons unsalted butter
4 skinless fillets lemon sole, about 1 1/2 pounds (cut fillets in half at the natural break to make easier to maneuver in the pan)
3/4 teaspoon kosher salt
Flour, for dredging
5 garlic cloves, crushed and peeled
2 tablespoons pine nuts
1 cup dry white wine
2 tablespoons lemon juice
3 tablespoons drained tiny capers in brine
2 tablespoons chopped fresh Italian parsley

Directions

1

Put the olive oil and 3 tablespoons of the butter into a large skillet set over medium heat.
2

Season the sole all over with 1/2 teaspoon salt.
3

Lightly dredge the sole in flour, tapping off any excess, and slip the fillets into the melted butter and oil.
4

Brown the fish on both sides, about 2 to 3 minutes per side.
5

Once it is browned and cooked all the way through, transfer to a warmed platter while you make the sauce.
6

Increase the heat to medium-high.
7

Scatter the garlic and pine nuts in the skillet.
8

Cook and toss until the pine nuts are toasted, about 2 minutes.
9

Add the white wine and lemon juice.
10

Bring to a boil.
11

Add the capers and the remaining 2 tablespoons butter.
12

Whisk to melt the butter, and boil the sauce until reduced by about half, 2 to 3 minutes.
13

Season with the remaining 1/4 teaspoon salt.
14

Remove the garlic cloves from the sauce, then stir in the parsley.
15

Pour the sauce over the fish, and serve.