Filet of Sole with Capers & Smoked Olive Lemon Cream Sauce
Author: 
Recipe type: Entree
 
Ingredients
  • four large fillets of sole (approx. 6 ounces each)
  • seasoned flour for dredging
  • 4 tbsp extra virgin olive oil
  • 6 tbsp butter
  • 2 small shallots, thinly sliced
  • 5 garlic cloves, peeled and thinly sliced
  • 3 tbsp capers + 1 tbsp juice from the jar
  • 2 tbsp minced fresh dill + extra for garnish
  • 3 tbsp country grain mustard
  • 2 tbsp juice from applewood smoked olives jar* available at specialty food stores
  • 1 tsp fresh squeezed lemon juice
  • ⅓ cup dry white wine
  • ⅓ cup half and half
  • lemon wedges for garnish
Instructions
  1. Rinse the fillets with cold water and pat dry. Dredge in seasoned flour, shaking off excess; transfer to a plate.
  2. In a large skillet, melt 1 tablespoon of the butter in 2 tablespoon of the oil. Add two of the fillets and cook over moderately high heat, turning once, until golden and slightly crisp, and just cooked through, 4-5 minutes total. Transfer to a platter, cover loosely with foil, keep warm in 200º oven. Repeat with another 1 tablespoon each of butter and oil and the remaining two fish fillets.
  3. Heat the remaining olive oil in a shallow saucepan on medium heat. Saute the shallots and garlic for 2-3 minutes, until translucent. Add the remaining butter, capers, mustard, and the juice from the olive and caper jars. Blend well. Stir in the wine and simmer on low for 2-3 minutes. Slowly whisk in the half and half, then add the dill. Stir well, reduce heat.
  4. Transfer sole to center of pre-warmed plates and spoon sauce over top. Garnish with a dash more dill and a thin wedge of lemon. Serve with a side of sauteed broccoli rabe.
  5. Celebrate Food, Faith & Family! Bon Appetit!
Recipe by Sonoma Christian Home at https://sonomachristianhome.com/2012/04/fillet-of-sole-with-capers-smoked-olive-lemon-cream-sauce/