Sole With Capers Recipes

Steps:

• Using a paper towel, dry the sole fillets very well. Season the fish evenly with 1 teaspoon salt. Heat a medium skillet over high heat. Add 1 tablespoon olive oil and 1 tablespoon butter to the pan. When the butter is fully melted and the bubbles have subsided, dredge both sides of 2 fillets in the flour. Shake off the excess flour and add the fish to the skillet. Reduce the heat to medium high. Cook the fillets until beginning to brown around the edges on the first side, 2 to 3 minutes. Using a fish spatula, flip the fish gently and cook for another 30 seconds. Remove the fillets to a plate and continue with the remaining 1 tablespoon olive oil, 1 tablespoon butter and fish.
• When all 4 fillets are cooked and out of the skillet, add the capers and garlic and cook over medium heat, stirring, until fragrant, about 15 seconds. Add the chicken stock and lemon juice and stir, scraping up the bits from the bottom. Season with the remaining 1/4 teaspoon salt. Simmer for about 2 minutes to reduce the liquid slightly. Finish the sauce by stirring in the remaining 2 tablespoons butter, chili paste and oregano. Spoon the sauce over the fish, sprinkle with the parsley and serve.

Steps:

• Season fillets with salt and pepper.
• Heat 2 tablespoons clarified butter in each of 2 large saute pans.
• Dredge fillets in flour, shaking off any excess flour. Place fillets in saute pans and cook over medium heat for 2 to 3 minutes per side, until golden brown and crispy. Remove fillets from pans and transfer on to a platter, sprinkle with parsley. Cover with foil.
• Remove remaining butter from one of the skillets and add the fresh butter. Heat until the butter begins to brown. Remove from heat and stir in lemon juice and capers. Pour sauce over fish and serve. Garnish with lemon slices.

Steps:

• Heat oven to 400 degrees. Combine capers, peppercorns, dill seed, and lemon juice in a small bowl. Set aside.
• Fold two 24-inch lengths of parchment paper in half crosswise, cut into a half-heart shape, and open. On one half of one piece, arrange a quarter of the fennel slices 2 to 3 inches from the fold. Sprinkle a quarter of the peppercorn mixture and a quarter of the chopped dill on top; place one piece of fish over the fennel, and sprinkle with salt. Layer with another quarter of fennel slices, peppercorn mixture, and chopped dill.
• Fold the other half of parchment along the crease, covering the ingredients. Make small overlapping folds to seal the edges, starting at the top of the heart.
• Two inches from the end, twist the parchment twice, gently but firmly, to seal. The paper will puff during cooking, so make sure the seams are tightly sealed. Repeat process to make the second packet.
• Place packets on a baking sheet; bake for 12 to 15 minutes. Remove from oven, open packets, and serve immediately.