SOLE PICCATA, for four)

 

4 (6 ounce) skinless fillets of grey or Dover sole, or any flaky white fish like turbot or tilapia

kosher salt and freshly ground white pepper, to taste

½ cup flour

¼ cup canola oil

4 tablespoons unsalted butter

1 large shallot, minced

½ lemon, thinly sliced

¼ cup dry white wine

2 teaspoons capers

 

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1. Pat fillets dry with paper towels, season with salt and pepper and dredge in flour.

2. Heat 2 tablespoons oil and 1 tablespoon butter in a 12 inch skillet over high heat. Cook 2 fillets, flipping once, until golden and cooked through, 3 to 4 minutes. Transfer to two plates. Wipe skillet clean and repeat with remaining oil, 1 tablespoon butter and fillets. Transfer to two plates.

3. Add 1 tablespoon butter, the shallot and lemon to the skillet and cook until shallot is soft, 1 to 2 minutes. Add wine and cook, scraping up browned bits from pan. Add remaining butter, the capers, salt and pepper and cook until sauce is slightly thick. Spoon over fish.

 

from Saveur Magazine, November 18, 2014