Thursday, May 19, 2011

Sole with Lemon Caper Sauce

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I tasted this dish at a local restaurant and fell in love with it.  The fish is light and delicate accompanied by a sauce that bursts with flavor from the capers and lemon zest.  I hope you enjoy it.

4 sole fillets
Spinach leaves, stems removed, 2 handfuls
1 clove garlic sliced
2T butter
2T flour
1 cup milk
1 tsp lemon juice
1 oz. dry white wine
2T capers
1/8 tsp lemon zest
Salt, pepper to taste

Cook the butter and flour together to make a roux in a sauce pan over medium high heat; then add the milk, lemon juice and wine.  Stir the mixture with a whisk until it is gravy consistency.  Add the capers and lemon zest. Lightly oil a frying pan and saute the garlic slices, then add the spinach leaves, salt and pepper.  Cook until the spinach is wilted.  Slightly squeeze out some of the excess liquid.  Set aside.  Season the fish with salt and pepper, then dredge in flour.  Saute the fish in a lightly oiled hot frying pan for 1-2 min. per side until cooked.  Remove the fish from pan.  On each piece of fish, spread the spinach, then roll up.  Place seam side down on a serving platter.  Top with the lemon caper sauce.  Garnish with chopped parsley (optional).