Fillet of Sole with Caper and Lemon Sauce

Filletti di Sogliola with capperi e Limone


6 large or 12 small fillets of sole, skinned and boned, (about 1 ¾ (one and three quarters) lbs.)
¼ cup flour
½ teaspoon salt
½ teaspoon freshly ground black pepper
6 tablespoons olive oil
¼ cup finely chopped shallots
4 cloves garlic, thickly sliced
1/8 teaspoon red pepper flakes
2 tablespoons chopped fresh Italian parsley
¾ cup white wine
1 cup clam juice
¼ cup drained capers
¼ teaspoon salt
¼ teaspoon pepper
2 tablespoons freshly squeezed lemon juice
1 tablespoon chopped fresh Italian parsley
1 recipe for Saffroned Rice Timbales

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Yield: 6 generous portions
Printable Version
To prepare the sole combine the flour, salt and pepper in a shallow dish or plate. Coat a few fillets in the seasoned flour and tap off the excess. Sear the fillets in hot olive oil until golden brown and just opaque through, about 1-2 minutes on each side. Agitate the fish as little as possible while cooking to get the best color and shape. Remove the fish to a plate and repeat with the remaining fillets.
Reduce the heat to medium-low and swirl in the remaining olive oil. Sauté the shallots, garlic, parsley and red pepper flakes until the shallots are tender and just brown, about 3-4 minutes. Deglaze with the wine and stir gently to dislodge any of the brown bits at the bottom of the pan. Reduce the wine by half.
Add the clam juice, capers, salt and pepper. Bring the sauce to a boil and simmer for 10-12 minutes until the sauce is thickened slightly. Place ½ of the sauce in another sauté pan cooking over medium heat, stir in the lemon and carefully place the fish back in the two awaiting pan to warm through, about 2-3-minutes. Sprinkle with remaining parsley and serve immediately with the un-molded rice timbales.
Chef’s Tip:
There is not a pan large enough that can hold all the fish fillets at once without breaking them. That is why I divide the sauce in two as the last step. Alternatively you could place the fillets in a large baking pan cover them with the warm sauce and finish cooking in a 325 preheated oven for 3 minutes.
©2013 Nick Stellino Productions