Recipe by KathyRose in RI
I order this out whenever possible and finally found this recipe for home use. Elegant and easy.
Top Review by PaulaG
This is an excellent recipe. I did make a couple of adjustments by using flounder fillets for the fish and chicken stock in place of the wine. The flour was a brown rice blend. It was served with a wild rice blend and steamed broccoli for a wonderfully quick meal.
- 1 1⁄4 lbs sole fillets
- fresh ground black pepper
- soy flour, for dusting
- 1⁄4 cup extra virgin olive oil
- 2 tablespoons butter
- 1 tablespoon minced shallot
- 1 garlic clove, minced
- 1⁄2 cup white wine
- 2 tablespoons capers
- 2 tablespoons lemon juice
- 1 tablespoon chopped fresh Italian parsley
- 4 sprigs parsley (to garnish)
Directions See How It's Made
- Season the fillets with salt and pepper. Dust lightly with the soy flour. In a large skillet heat the Colavita Extra Virgin Olive Oil over moderately high heat; add the fillets slowly in batches without crowding the skillet. When the fillets are lightly browned on one side, turn them over and brown the other side. Transfer to a warmed platter, but do not stack the fillets on top of each other. Keep the fillets warm while you make the sauce.
- In the same skillet, heat the butter, add the shallots and garlic. Sauté until golden then deglaze the skillet with the wine, scraping up any bits. Add the capers, lemon juice, pepper, chopped parsley and heat through, reducing slightly. Pour the sauce over the fish and serve garnished with the parsley.
- *Suggestion: Use the same wine to enjoy with dinner -- Pinot Grigio.
- The soy flour in this recipe actually gives the sole fillets, I think, a lighter flavor. Be sure your parsley is the flat leafed Italian or European version only.