Now, when I told my Husband about the recipe I had in mind for the fish he was less than excited by it. That meant it was time to re-group and come up with something else. So, I did a little searching on the internet (so much easier than looking through my cookbooks). I didn't find exactly what I was looking for but I did manage to get some ideas that allowed me to make a really good dish.
What I decided to do was a quick pan-fry of the fish after a light seasoning with salt, pepper and thyme leaves. Once the fish was cooked, and it does cook very quickly so it's important to keep a very close eye on it, I made a simple but delicious sauce. I love the combination of lemon and white wine, so those ingredients were obvious to me. Then, I decided to toss in some capers since we do love their added flavor. As it cooked I did a quick taste and decided a small amount of chicken broth was needed to bring the sharpness of the sauce down to what I was hoping to achieve.
The overall dish was loved by everyone, including BOTH of my boys! Success feels great! Fish does not always go over well with them if it doesn't come in the form of a breaded fish stick. This dish is very quick and easy to make and would work well even on a busy weeknight.
Sole with Lemon-Wine Sauce
- 1/8 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 2 teaspoons dried thyme leaves
- 3/4 pound Dover Sole fillets
- 2 tablespoons Extra Virgin Olive Oil
- 1 lemon - halved
- 1/3 cup Pinot Grigio (or other white wine)
- 1 teaspoon capers - drained and rinsed
- 1 tablespoon chicken broth
- 1/4 cup chopped scallions
- Season filets with salt, pepper and thyme leaves. Using one of the lemon halves, squeeze the juice over the fillets. Set aside.
- Heat extra virgin olive oil in a non-stick skillet over medium-high heat. Once the skillet is hot, cook the filets in the pan in batches so as not to overcrowd the pan - about 1-2 minutes per side. Set aside and lightly tent with foil to keep warm.
- Next, add the wine, the juice from the remaining 1/2 of lemon, capers and chicken broth to pan over medium heat. Bring to a boil and allow to cook down until it's reduced about 3-4 minutes.
- Pour sauce over the fillets and serve.