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Petrale Sole with Lemon Caper Butter
Serves 4 |
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Ingredients:
| 4 Petrale sole fillets, (about 1 1/2 pounds total) |
| 1/4 cup all-purpose flour |
| 2 eggs |
| 1 tablespoon olive oil |
| 4 tablespoons unsalted butter, (split) |
| Sweet paprika |
| 3 tablespoons capers, drained, rinsed and coarsely chopped |
| 2 tablespoons chopped fresh Italian parsley |
| 2 tablespoons fresh lemon juice |
| 4 lemon wedges for garnish |
Directions:
- Preheat the oven to 200F and place a platter or plate in the oven to warm. Season the fillets on both sides with salt and pepper. Spread flour on a plate and crack the eggs into a large, shallow bowl and beat with a whisk or fork to break up the yolks.
- In a medium sized non-stick skillet, heat the olive oil and 1 tablespoon of the butter over medium heat. While the pan is heating, dredge one fillet in the flour, lightly coating both sides of the fish; shake off any excess. Dip the fillet in the beaten egg, coating thoroughly, and put directly in the hot pan. Repeat with remaining fillets.
- Cook until nicely brown on underside, about 3 minutes. Turn the fillets over and season the browned side with paprika. Cook until done, about 2-4 minutes more, depending on the thickness of the fillets.
- Remove fish to the warm platter and cover loosely with foil to keep warm. Wipe out the pan with paper towels and turn the heat to low. Add remaining 3 tablespoons butter, capers, parsley and lemon juice. Swirl until butter melts.
- Pour sauce over fish; garnish with lemon wedges and serve.
| Main Ingredient: | Fish, Fish Fillet, Capers, Lemon, Petrale |
| Course: | Main, Main Course, Main Dish |
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