Saturday, July 27, 2013

Sole Piccata

The only thing better than a delicious dinner? A delicious dinner that cooks in less than 10 minutes start to finish (for 2 fillets). Even better? No crazy ingredients needed.

Two years ago: Raspberry Breakfast Bars
Three years ago: Very Blueberry Muffins

Sole Piccata (from Fish Without a Doubt)

4 (6 - 7 ounce) gray sole fillets (or turbot, sturgeon, or trout)
coarse salt and ground pepper
vegetable oil
4 tbsp unsalted butter
1/2 cup minced shallots
4 thin lemon slices
1/4 cup dry white wine or vermouth
2 tsp capers

1. Heat large skillet over high heat.
2. Season fish with salt and pepper on both sides. Dredge in flour and pat off excess.
3. Pour slick of vegetable oil in pan. Add 2 fillets and 1 tbsp butter. Cook until golden (~ 1.5 min). Turn and cook for another minute. Transfer to dinner plates, pour out fat, and repeat with remaining 2 fillets.
4. Pour fat out of skillet and return to heat. Add 1 tbsp butter, shallot, and lemon slices. Saute until shallots soften (~1 min).
5. Pour in wine and stir to dissolve brown bits.
6. Put one lemon slice on each piece of fish, add last tbsp of butter to skillet along with capers.
7. Spoon sauce over fish and serve.

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