| Level: | Easy |
| Total: | 20 min |
| Active: | 20 min |
| Yield: | 2 to 4 servings |
| Level: | Easy |
| Total: | 20 min |
| Active: | 20 min |
| Yield: | 2 to 4 servings |
Ingredients
- 4 fillets of lemon sole
- 1 1/4 teaspoons kosher salt
- 2 tablespoons extra-virgin olive oil
- 4 tablespoons unsalted butter, at room temperature
- 1/3 cup all-purpose flour, for dredging
- 1/4 cup capers, drained and rinsed
- 1 clove garlic, minced
- 1/2 cup chicken stock
- 1/4 cup freshly squeezed lemon juice (from about 1 1/2 lemons)
- 1/2 teaspoon Calabrian chili paste
- 1/2 teaspoon chopped fresh oregano
- 2 tablespoons chopped fresh Italian parsley
Instructions
- Using a paper towel, dry the sole fillets very well. Season the fish evenly with 1 teaspoon salt. Heat a medium skillet over high heat. Add 1 tablespoon olive oil and 1 tablespoon butter to the pan. When the butter is fully melted and the bubbles have subsided, dredge both sides of 2 fillets in the flour. Shake off the excess flour and add the fish to the skillet. Reduce the heat to medium high. Cook the fillets until beginning to brown around the edges on the first side, 2 to 3 minutes. Using a fish spatula, flip the fish gently and cook for another 30 seconds. Remove the fillets to a plate and continue with the remaining 1 tablespoon olive oil, 1 tablespoon butter and fish.
- When all 4 fillets are cooked and out of the skillet, add the capers and garlic and cook over medium heat, stirring, until fragrant, about 15 seconds. Add the chicken stock and lemon juice and stir, scraping up the bits from the bottom. Season with the remaining 1/4 teaspoon salt. Simmer for about 2 minutes to reduce the liquid slightly. Finish the sauce by stirring in the remaining 2 tablespoons butter, chili paste and oregano. Spoon the sauce over the fish, sprinkle with the parsley and serve.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 332 |
| Total Fat | 22 g |
| Saturated Fat | 9 g |
| Carbohydrates | 11 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 23 g |
| Cholesterol | 105 mg |
| Sodium | 731 mg |
| Serving Size | 1 of 4 servings |
| Calories | 332 |
| Total Fat | 22 g |
| Saturated Fat | 9 g |
| Carbohydrates | 11 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 23 g |
| Cholesterol | 105 mg |
| Sodium | 731 mg |
Reviews
Outstanding!
Made with rainbow trout instead of sole. I find sole a bit flavorless. I added a few quartered artichoke hearts to the sauce. It was wonderful.
Very good!! Added mushrooms and chopped onions with the garlic and capers. Used half white wine and half chicken broth. Loved it.
This was a delicious recipe but I made a few tweaks. My fluke filets were a little thicker so after I slightly sautéed them I did return them to my sauce after I finished putting that together – just to let them finish cooking and to really absorb all of those wonderful flavors. This dish was a real winner with my husband.
Not a review…a question. If I don’t have Calabrian chili paste, what is a good substitute? Siracha? Red pepper flakes. Hot sauce? I’d love some guidance.
Easy and delicious! I substituted tilapia and it was still great!
Yum
Love the recipe!
We used Dover Sole and it was delicious! A little heavy on the lemon flavor but we will definitely make again. Bravo Giada
Only had tilapia but it was delicious!
This was amazing. My husband is not a fan of fish, and he loved it as well. I will definitely be making it again.