As a new blogger, I decided to post step-by step photos of the recipes I’m cooking. I’m such a visual person, I thought that would be more accessible for most people.
However, I wasn’t planning on posting this recipe.
After coming home from our Vegas trip, we wanted to cook something quick and easy, and for Sunday night dinner, Sole was the perfect option.
This fish is quick to cook, flaky and soft. I made a quick wine-butter to drizzle on top and served with some rice and brocollini…easy peasy!
So because I wasn’t planning on blogging this recipe, and out of a friend request, I’ll just do a quick overview; pardon the inaccuracies (I’m not much of a measurer until I started blogging!)
Prep Time: 5min
Cooking Time: 10min
Yields: 2-3 servings
Ingredients:
1lb Dover sole fillets
1c all purpose flour
1 egg, beaten
1c white wine
2 garlic cloves, chopped
1tb butter
1-2 Tb capers
Fresh basil, chopped (for garnish)
Olive oil for drizzling
Juice of 1 lemon
Salt and pepper to taste
Method:
1) Season the fillets with salt and pepper and begin to get your skillet nice and hot. Once it’s hot, drizzle enough oil to coat the bottom of the pan.
2) Get a “breading” station ready. 1 bowl with beaten egg, 1 bowl with flour.
3) Dredge each fillet in the egg first and then in the flour.
4) Pan fry the fish fillets, but don’t overcrowd the pan. Depending how large the fillets and your pan is, anywhere from 2-4 fillets can fit.
5) Don’t touch the fish! Let the fish cook until there’s no more sticking to the pan and the underside is golden brown. Carefully turn fish over and cook other side. At this point I like to squeeze juice of 1/2 lemon on the fish as it cooks too.
6) When all the fillets are cooked, take them out of the pan and put to the side on a plate.
Now we’re gonna make the sauce!
7) Leave the drippings in the pan and add more oil if need to.
8) Add chopped garlic, cook for about 1-2min until lightly brown.
9) Add 1c white wine (always use a wine you’ll drink with), and scrape all the goody pieces from the bottom of the pan. Cook wine down for about 3min. (My tip..when I add wine, I usually turn the stove up so the alcohol can cook off, then lower the flame).
10) Add 1tb butter and capers and let butter melt through. Squeeze the juice of 1/2 fresh lemon, salt and pepper to taste and add chopped basil.
11) Pour sauce over fish.
Enjoy!
Yum, I love any sauce that has wine and capers in it. I bet some lemon juice would be good too!
Sounds wonderful! Yum!
Thanks! Oh gosh, forgot to add lemon in the ingredient list. I add lemon juice to the sauce too!
This recipe is better if you use “salt packed” capers. Takes it to a whole new level…
of course no extra salt will be needed but oh my GOOD
Will be on the lookout for salt capers! Thanks Paul!
It brought a lot of flavour to the sole fillets. My husband loved it and insists I save the recipe. I also had a tilapia fillet but it didn’t work with it at all. The flavours didn’t mix.
Hi Adriana! I think the sole has a much milder flavor than tilapia! So glad your husband loves it 🙂