Description. This is a classic French dish but oh so easy and quick to prepare - at least for me since Mike does all the work! Marry this with a glass (or two) of our crisp Amista Chardonnay, and you'll be in food heaven!
Ingredients
(for 2):
2 to 4 fillets of sole
lemon, and
zest from the lemon
olive oil
butter, 2 to 6 pats
capers,
several teaspoons, to taste
Amista
Chardonnay, ¼ - ½ cup (or if you want to save it all
for sipping, substitute dry
Vermouth)
flour (to
dust fillets)
salt,
pepper to taste
Instructions
Warm oven-safe
plate in a 200 – 225 degrees oven. In a
large, heavy skillet, over medium high heat, add a couple of tablespoons of
olive oil and heat to shimmering, not smoking.
Season fish with salt and pepper and dust on both sides with flour. Place fish in hot pan skin side down and
watch carefully until golden brown (about 2 – 3 minutes) and turn over
immediately. Sauté on second side until slightly brown and immediately remove
to warm plate and return plate to oven. The fish should still be slightly
underdone and it will finish in the oven; it should not be mushy.
If the
flour or oil has burned, wipe the pan with a paper towel and return pan to medium
heat. Add wine and reduce. Add juice of 1 lemon. When reduced by ½, reduce heat to low and
begin to add pats of butter. Either
swirl or whisk to incorporate butter. Continue to add butter until sauce
thickens to desired level; add lemon zest if desired. Add the capers at the very end just until
warmed. Remove from heat.
