Lemon Sole

Lemon Sole
Serves 2

This is a fancy, not fancy dish. Sole is a luxury fish but don’t be intimidated, the key to preventing it from sticking is to your pan is using enough butter. Duh, this is simple French cooking at it’s finest!

2 tablespoons butter
2 tablespoons extra virgin olive oil 
3 cloves garlic, peeled and slightly smashed
Handful of capers, drained
Salt, to taste
2 sole filets, about 6 ounces each, skin on or off whatever your preference is
1 lemon, zested and juiced
½ dozen cockles, optional 
1 cup Cave de Lungy

Preheat oven broiler. 

Heat a large skillet over medium heat and melt butter and olive oil together. When melted, add garlic and allow the garlic to baste in the buttery mixture and become slightly fragrant, but not aggressively toasted. This takes about 3-4 minutes.

Season sole filets with salt and add to the pan, swirling the pan gently, which allows the butter to get under the fish and prevent from sticking.

Bring the butter to a slight simmer and add zest and ½ lemon juice over fish. Add in cockles and wine. Bring wine to a slight simmer and then place fish in the oven to finish cooking, about 5 minutes. 

Remove and serve immediately. 

Created in partnership with Cave de Lungy wine.