Prep 15 mins
Cook 15 mins
From "Bon Appetit" and any fish is great...including catfish fillets.
- 1⁄4 cup flour
- salt and pepper
- 4 sole fillets
- 4 tablespoons olive oil
- 4 tablespoons butter (No substitution)
- 2 teaspoons minced shallots
- 1⁄4 cup fresh lemon juice
- 1⁄4 cup ripe olives, sliced
- 2 tablespoons sun-dried tomatoes, chopped
- 1⁄4 cup chicken broth
- 2 tablespoons capers
- 1 tablespoon fresh parsley, chopped
- Heat oven to 200 degrees.
- Combine flour, salt& pepper in a pie plate.
- Dip fillets into flour mixture; set aside.
- Heat olive oil in a 12" skillet over high heat.
- Cook 2 fillets for 2 min.
- on each side, until golden brown.
- Transfer to serving plate and keep warm in oven.
- Repeat with remaining fillets; discard oil.
- Reduce heat to medium.
- Melt butter; add shallots and cook until tender.
- Add lemon juice, broth, tomatoes, capers, and olives.
- Increase heat to high and bring to a boil.
- Cook until thickened, 2-3 min.
- Top fish with sauce-- sprinkle with parsley.
The sauce came out very good but my husband didn't like the fish at all.
Fantastic combination of flavors that you would not anticipate turning out the way they did. I halved the butter/oil cause of the diet, but it turned out exquisitely. Only thing I wanted was to double the sauce, put it on pasta, it was THAT GOOD. Thanks!!
This was delightful. I did not have any olives, and for the chicken broth I substituted the water that the dried tomatoes had soaked in (mine are homemade and as dry as paper). I eyeballed the quantities, as I made only two fillets, and they evaporated off the plates. Quick enough for everyday, elegant enough for company. (I used the full amount of liquid, and I think 1/4 c. may be insufficient for 4 fillets).