SOLE WITH LEMON-CAPER SAUCE
Provided by Giada De Laurentiis
Categories main-dish
Time 20m
Yield 2 to 4 servings
Number Of Ingredients 12
Steps:
- 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.
BAKED LEMON SOLE WITH LEMON & CAPER PASTE
Small whole fish like lemon or Dover sole make perfect individual portions in this special seafood supper for two
Provided by Tom Kerridge
Categories Dinner, Fish Course, Lunch, Main course, Supper
Time 25m
Number Of Ingredients 9
Steps:
- First, make the caper paste. Blend the ingredients in a blender or small food processor for 2 mins until you have a smooth-ish purée (if using a food processor, you might need to scrape down the sides once or twice with a spatula). Transfer to a small bowl, cover with cling film and place in the fridge until needed. Can be made 2 days ahead and chilled.
- Heat oven to 220C/200C fan/gas 7. Scatter the lemon zest, lemon thyme and shallots onto a baking tray or ovenproof dish. Sprinkle the fish lightly with salt and put it on top of the shallots, skin-side up. Place pieces of butter on each fish and pour in 200ml water - this will steam the fish and keep it juicy.
- Put the fish and the prepared tray of potatoes (see recipe in Goes well with) in the oven at the same time and bake both for 10 mins, basting the fish halfway through. While the fish cooks, wilt the greens (see recipe in Goes well with) and take the caper paste out of the fridge to come to room temperature.
- Take the fish out of the oven and baste it one last time, then use a cook's blowtorch to char the skin, if you like. Transfer the fish to a serving plate with some of the shallots and lemon zest. Spoon a little of the caper paste over the fish and serve immediately with the new potatoes and wilted spring greens.
Nutrition Facts : Calories 967 calories, Fat 93 grams fat, SaturatedFat 36 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 30 grams protein, Sodium 4.9 milligram of sodium
SOLE WITH LEMON AND CAPERS - BONNIE STERN
We had this for supper tonight, and I do believe this is the only way I'm going to prepare my fish from now on. I'm not even sure I can describe it any other way but to say "Out Of This World". This is so simple, it's hard to believe it delivers such flavour. I received this recipe in a Bonnie Stern newsletter. I don't think I've ever been disappointed in any recipe of hers I've tried. I hope you will agree. The salad dressing in the photo is from recipe #346159. In preparing this recipe, I opted to use a mixture of olive oil and recipe #245811 for frying.
Provided by Diana 2
Categories Lemon
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Rinse the fillets and pat dry. Lightly season with salt and pepper.
- Dredge fillets in flour, then dip into the beaten egg. Re-dip into flour.
- Heat oil in a large skillet and cook fish for about 3 minutes on each side. Remove to a plate and keep warm.
- Drain any excess oil from the skillet. Return to the heat, adding the lemon juice and capers. Deglaze the pan while scraping any browned bits into the sauce.
- Remove from heat and add the pepper and parsley. Pour over fillets and serve.
Nutrition Facts : Calories 303.4, Fat 15.9, SaturatedFat 3, Cholesterol 166.3, Sodium 648.3, Carbohydrate 14, Fiber 0.8, Sugar 0.7, Protein 25.3
SOLE MEUNIERE WITH BROWNED BUTTER CAPER SAUCE
Steps:
- Season fillets with salt and pepper.
- Heat 2 tablespoons clarified butter in each of 2 large saute pans.
- Dredge fillets in flour, shaking off any excess flour. Place fillets in saute pans and cook over medium heat for 2 to 3 minutes per side, until golden brown and crispy. Remove fillets from pans and transfer on to a platter, sprinkle with parsley. Cover with foil.
- Remove remaining butter from one of the skillets and add the fresh butter. Heat until the butter begins to brown. Remove from heat and stir in lemon juice and capers. Pour sauce over fish and serve. Garnish with lemon slices.
SOLE MEUNIERE WITH BROWNED BUTTER CAPER SAUCE
Mmmmmm....browned butter sauce. Wish I could mainline the stuff, but then it would bypass my tongue and boy, would it be ticked off! Any mild white fish would work here.
Provided by Sandi From CA
Categories European
Time 25m
Yield 3-4 serving(s)
Number Of Ingredients 9
Steps:
- Season flour with salt and pepper to your preference, then dredge fillets in the mixture, shaking off any excess.
- Heat 2 tablespoons clarified butter in a large saute pan. When heated, place fillets in pan and cook over medium heat for 2 to 3 minutes per side, until golden brown and crispy. Remove fillets from pan and transfer to a platter; sprinkle with parsley, then cover with foil.
- Remove remaining butter from the skillet and add the fresh butter. Heat until the butter begins to brown. Remove from heat and stir in lemon juice and capers. Pour sauce over fish and serve. Garnish with lemon slices.
Nutrition Facts : Calories 366.4, Fat 19.8, SaturatedFat 10.7, Cholesterol 138.5, Sodium 798.8, Carbohydrate 16.6, Fiber 0.8, Sugar 0.2, Protein 29.4
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