Dover Sole, Lemon Butter, Parsley, Capers
Fish is best when simply prepared. I watch this show on PBS called Avec Eric. It features Chef Eric Ripert of Le Bernardin, arguably one of the best seafood restaurants in the entire world. His philosophy is such: “The fish is the star of the plate and everything we do is to help elevate the fish.” Such is the mantra when preparing this dish.
When I was at the market, I saw these beautiful filets of dover sole – a very nice, mild white fish. I haven’t had sole in quite some time and was looking for something light to eat anyway. It’s dredged lightly in flour and served with a bright lemon butter sauce with some fresh herbs. I added some red pepper flakes and capers to this recipe because I had it on hand, and believe it’s a welcome addition. It’s a very refreshing dish that signals the coming of the spring.
The main idea with this dish, though, is that since it’s so simple, your fish must be fresh. At your market, it may not be sole – it could be tilapia, catfish, halibut, or snapper. Get the best and freshest fish you can. That makes all the difference in the world.
Sogliola alla Mugnaia or Sole Sauteed in the Miller’s Style
(Recipe adapted from Mario Batali’s Molto Italiano)
Flour for dredging
Kosher salt and freshly ground black pepper
2 pounds sole fillets
4 tablespoons unsalted butter
1 tablespoon extra virgin olive oil
Juice of 1 lemon
2 tablespoons finely chopped Italian parsley
1/2 teaspoon crushed red pepper flakes
2 teaspoons of drained capers
Season the flour with salt and pepper and spread on a plate. Dredge the fish in the flour and shake off the excess.
In a large nonstick skillet, heat 2 tablespoon of butter with the olive oil over medium heat until the butter is melted and starts foaming. Add the fish and cook, turning once until nicely golden brown, about 5 minutes per side. Transfer the fish to a serving platter and cover loosely to keep warm.
Discard the cooking fat and wipe the skillet clean. Return the skillet to medium heat and melt the remaining butter. Stir in the lemon juice, parsley, red pepper flakes, and capers. Pour over the fish. Sprinkle some extra lemon wedges around the fish and serve immediately.