Lemony Sole With Capers & Croutons In Brown Butter Sauce

Name: Lemony Sole With Capers & Croutons In Brown Butter Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 2
Cuisine: Global
Ingredients: 2 Tbs corn or canola oil (or vegetable oil); 2 Tbs capers, rinsed and drained; 2 servings All-purpose flour for dredging; 1 Tb chopped fresh flat-leaf parsley; 2 servings Kosher salt and freshly ground black pepper; 1 medium lemons; 227 grams sole fillets each); 4 Tbs unsalted butter; 1 slice white bread, cut into 1/4-inch cubes

Lemony Sole With Capers & Croutons In Brown Butter Sauce is a pescatarian recipe with 2 servings. One serving contains 501 calories, 18g of protein, and 40g of fat. This recipe covers 19% of your daily requirements of vitamins and minerals. A mixture of canolan oil, butter, kosher salt and pepper, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the canolan oil you could follow this main course with the Cherry-Apricot Turnovers as a dessert. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Tip:To make citrus segments, just slice the ends off the fruit with a small, sharp knife. Stand the fruit on one of its cut ends and slice off the skin in strips (try to get all the bitter white pith). Working over a bowl, cut the segments free from the membrane, letting each segment fall into the bowl as you go.

Ingredients you will need

Fruit

Equipment you will use

Knife

Bowl

Remove any seeds from the segments.

Ingredients you will need

Seeds

Heat the oven to 200F. Melt 1-1/2 Tbs. of the butter in a 10- to 12-inch nonstick skillet over medium heat.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

Oven

Add the bread cubes to the pan, stirring and tossing almost constantly with a wooden spoon, until the cubes are golden brown and crisp, 3 to 5 minutes.

Ingredients you will need

Bread Cubes

Equipment you will use

Wooden Spoon

Frying Pan

Drain on paper towels and sprinkle with salt. Wipe out the skillet. Segment the whole lemon.

Ingredients you will need

Lemon

Salt

Equipment you will use

Paper Towels

Frying Pan

Cut each segment into four pieces.

Transfer to a small bowl and add 1 Tbs. juice squeezed from the lemon half. Season the sole fillets lightly on each side with salt and pepper and dredge the fillets in the flour, shaking off any excess.

Ingredients you will need

Salt And Pepper

Sole Fillets

All Purpose Flour

Juice

Lemon

Equipment you will use

Bowl

Heat the oil in the nonstick skillet over medium-high heat. Working in batches to avoid crowding the pan, cook the fillets until the first side is light golden, about 2 minutes. Using two spatulas to support the delicate fish, flip the fillets and cook until the second side is light golden and the fillets are opaque, another 2 minutes.

Ingredients you will need

Fish

Cooking Oil

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Spatula

Frying Pan

Transfer to two dinner plates and keep warm in the oven. Wipe out the skillet with a paper towel and add the remaining 3 Tbs. butter. Over medium-high heat, melt the butter and cook, swirling the pan until the butter turns a medium brown, about 2 minutes. Immediately remove the skillet from the heat and add the lemon segments and lemon juice, the capers, and the parsley; season to taste with salt and pepper.

Ingredients you will need

Salt And Pepper

Lemon Juice

Parsley

Butter

Capers

Lemon

Equipment you will use

Paper Towels

Frying Pan

Oven

Drizzle the sauce over the fish and sprinkle on the croutons. Serving Suggestions

Ingredients you will need

Croutons

Sauce

Fish

Serve with herbed rice pilaf.

Ingredients you will need

Rice

Calories

540, Fat

41, Fat Calories

370, Saturated Fat

18, Protein

22, Monounsaturated Fat

10, Carbohydrates

900, Cholesterol

120, Fiber

Photo: Scott Phillips

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23, Polyunsaturated Fat

10, Sodium

Equipment

Ingredients

Servings:

2Tbs

corn or canola oil (or vegetable oil)2Tbs

capers, rinsed and drained 2servings

All-purpose flour for dredging 1Tb

chopped fresh flat-leaf parsley 2servings

Kosher salt and freshly ground black pepper 1medium

lemons 227grams

sole fillets each)4Tbs

unsalted butter 1slice

white bread, cut into 1/4-inch cubes

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Fish on the menu? Try pairing with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Tangent Paragon Vineyard Pinot Gris with a 4.6 out of 5 star rating seems like a good match. It costs about 12 dollars per bottle.