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Fillet of Sole with Lemon-Caper Butter




Source of Recipe


Suzanne Somers


Recipe Introduction


Fillet of Sole with Lemon-Caper Butter and Seared Spinach

PROTEINS/FATS AND VEGGIES; LEVEL ONE

SERVES 2


I cooked these in Brittany, France, with sole fresh from the North Atlantic Ocean—and I mean fresh! Alan and Jean Pierre went out in the boat after breakfast, and by lunchtime the fish were sizzling in the pan. Yum!



List of Ingredients




SEARED SPINACH
1 tablespoon olive oil
1 pound fresh spinach torn, rinsed, and spun dry
Salt and freshly ground black pepper

SOLE

1 tablespoon olive oil
2 large fillets of sole
1/4 cup chicken broth
1 tablespoon butter
2 tablespoons drained capers
2 tablespoons finely chopped parsley (plus additional for garnish)
Juice from 1 1/2 lemons



Recipe




SOLE
Heat a saute pan large enough for both pieces of fish over high heat. Add the olive oil, then the fish, and saute about 3 minutes per side. Remove the fish and set aside. With the heat still on high, add the chicken broth and reduce by half. Turn off the heat and stir in the butter until well combined. Stir in the capers, parsley, and half of the lemon juice. Set aside.


Seared Spinach

Heat a wok or large skillet over high heat. Add 1 teaspoon of the olive oil, then the spinach. Saute for about a minute, until just wilted. Sprinkle with salt and pepper. Arrange on 2 plates.




Return the pan with the sauce to medium heat. Place the fish back in the pan to reheat, spooning the sauce over the fish. Serve the fish over the spinach with remaining lemon juice and olive oil on top. Garnish with fresh parsley.