Delicate sole fillets are covered in a tangy lemon-caper sauce, with quickly sautéed spinach and herbed rice to soak up all the delicious juices.
What You Get
Wild petrale sole
What You'll Need
Salt and freshly ground pepper
Dry white wine or chicken broth
Makes 3 servings
30 minutes active
30 minutes total
Preheat the oven to 200°F. Pick 1 cup of parsley, toss the stems, and chop the leaves. Chop 4 cloves of garlic.
Cut the sole into 3 pieces, if necessary. Pat dry with paper towels, and season with salt and pepper on both sides. Pour ¼ cup flour onto a plate. Dredge the sole in the flour until evenly coated, then shake off any excess.
In a large nonstick frying pan over medium-high heat, warm 1 tablespoon olive oil and 1 tablespoon butter. Add the sole and fry until golden brown and flakes easily with a fork, 2 to 3 minutes per side. Transfer the sole to plates, and slide into the low oven to keep warm.
Return the pan to medium heat. Add half the garlic and stir until fragrant, 30 seconds. Add ½ cup wine or broth and simmer until reduced by about half, 2 minutes. Remove from the heat. Add the juice of ½ lemon, 1 tablespoon capers, half of the parsley, and 2 tablespoons butter, and swirl until the butter is melted and the sauce is glossy. Season to taste with salt. Scrape the sauce into a small bowl.
Wipe out the pan, return it to medium-high heat, and warm 1 tablespoon olive oil. Add the remaining garlic and stir until fragrant, 30 seconds. Add the spinach and sauté until wilted, 2 minutes. Season with salt.
Reheat the rice in the microwave until steamed through and warm, 1 to 2 minutes or according to package instructions. Transfer the rice to a bowl and fluff with a fork. Add 2 tablespoons butter, season with salt and pepper, and stir until the butter is melted. Fold in the remaining parsley last.
Cut the remaining ½ lemon into wedges. Heap the herbed rice onto the plates, with the sole and spinach on the side. Pour the pan sauce over the sole and serve warm, with the lemon wedges for squeezing.