15-Minute Lemon Caper Petrale Sole
Serves: 4
  • 4 Petrale sole filets, about 4 ounces each
  • Kosher salt
  • Fresh ground black pepper
  • Flour, for dredging
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 1 medium size clove garlic, minced
  • ½ cup white wine
  • 3 tablespoons lemon juice
  • 3 tablespoons capers
  • 1 tablespoon chopped Italian parsley
  1. Sprinkle fillets with salt and pepper; dredge in flour, shaking off excess.
  2. Heat butter and oil in a large skillet over medium heat; add fillets and cook until halfway done and lightly browned, about 3 minutes; turn and cook until fillets are cooked through about 3 minutes; remove to a platter and keep warm.
  3. To the same pan, add the garlic and cook and stir just to soften, but not brown. Add wine and bring to a simmer, scraping bottom of the pan to remove browned bits; add lemon juice, capers and parsley and briefly heat through. Immediately pour sauce over fillets.
Recipe by A Year at the Table at http://ayearatthetable.com/15-minute-lemony-caper-petrale-sole/