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Poached Lemon Sole Picatta

Lemon sole is sweet and mild with a delicate texture. It too comes from the Georges Banks where it lives on the rich food sources and clean clear waters. Its high moisture content allows it to be cooked at high heat.
Course Main Dish
Servings 4 people

Ingredients

  • 1 1/2 lb lemon sole
  • 1 tablespoon Olive Oil
  • 4 tablespoon Shallots, chopped (approx. 3 small shallots)
  • 2 large garlic clove minced
  • 1 cup Dry White Wine
  • 2 tablespoons capers
  • 1/4 cup Fresh Lemon Juice
  • 3 tablespoons Olive Oil
  • 3 tablespoons Fresh parsley chopped
  • sea salt and fresh ground pepper to taste

Instructions

  • Preheat oven to 400 degrees.
  • In a wide sauté pan with 2 to 3 inch sides or a poaching pan, heat the oil on low and cook the shallots and garlic for approximately 3 minutes or until shallots are translucent and garlic has not browned. Add the white wine and bring to a boil. Season the fish with sea salt and fresh ground pepper. Place the fish in the pan. Cover and bake for 10-12 minutes or until the fish flakes.
  • While the fish is cooking, mix together the capers, 2 tablespoons of parsley, lemon juice and olive oil. Set to the side.
  • When the fish is done, remove the fish from the baking pan. Cover and keep warm. On the stove top over medium low heat, boil the pan juices until reduced to 1/2 cup. Add the capers, parsley, lemon juice and olive oil mixture. Add salt and fresh ground pepper, to taste. Heat till the flavors have incorporated, a couple minutes. Pour the mixture over the fish and serve.
  • Serve with angel hair pasta drizzled with olive oil and fresh grated parmesan.