We drove up to Sea Ranch on the Sonoma/Mendocino coast. I was exhausted from driving the switchbacks in the rain and fog and wanted something fast to cook for our dinner. The fishmonger in Gualala had some really fresh petrale sole.
I quickly sauteed the sole in olive oil and butter and poured a caper white wine pan sauce all over.
A little steamed broccoli with EVOO, sea salt and lemon was a great side.
The sole filets take on a golden crust and are flakey and moist. The edges are crisp and nutty. The caper butter sauce gently enhances each bite. The mellow broccoli spears round out the plate. A really quick and healthy lunch or dinner.
The sole recipe is below and here’s the broccoli recipe from my Vegetable eBook.
Sautéed Sole with a Butter/Caper Pan Sauce
- 1 lb. sole, flounder or other flat fish
- 1/4 cup flour
- 2 tablespoons extra virgin olive oil
- 2 tablespoons unsalted butter
- 2 tablespoons capers, rinsed
- 1/4 cup dry white wine
- sea salt & freshly ground pepper to taste
- 1 tablespoon chopped Italian fresh parsley
- lemon slices, as garnish
- Put a saute pan over medium-high heat and add the olive oil and butter.
- Sprinkle salt and pepper the fish.
- Lightly dredge the fish in flour. Shake off any excess.
- When the butter is melted saute the fish until a golden crust begins to form, a minute or two on each side, depending on the thickness of the fillet.
- Remove the sautéed fillets to a serving platter.
- Turn the heat to high.
- Add the white wine to the pan, scrape the fond on the bottom of the pan and stir to dissolve the brown bits.
- Add the capers to the pan and stir until the sauce thickens, about a minute.
- Pour the sauce over the fillets, sprinkle with parsley, scatter the lemon slices about.