Sedona Sole
- Reviews 3
Ready In: 30 mins
Serves: 3-4
Ingredients
- 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
Directions
- 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.
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