Sedona Sole
"From "Bon Appetit" and any fish is great...including catfish fillets."
- Ready In:
- 30mins
- Ingredients:
- 12
- Serves:
-
3-4
ingredients
- 1⁄4 cup flour
- salt and pepper
- 4 sole fillets
- 4 tablespoons olive oil
- 4 tablespoons butter (No substitution)
- 2 teaspoons minced shallots
- 1⁄4 cup fresh lemon juice
- 1⁄4 cup ripe olives, sliced
- 2 tablespoons sun-dried tomatoes, chopped
- 1⁄4 cup chicken broth
- 2 tablespoons capers
- 1 tablespoon fresh parsley, chopped
directions
- Heat oven to 200 degrees.
- Combine flour, salt& pepper in a pie plate.
- Dip fillets into flour mixture; set aside.
- Heat olive oil in a 12" skillet over high heat.
- Cook 2 fillets for 2 min.
- on each side, until golden brown.
- Transfer to serving plate and keep warm in oven.
- Repeat with remaining fillets; discard oil.
- Reduce heat to medium.
- Melt butter; add shallots and cook until tender.
- Add lemon juice, broth, tomatoes, capers, and olives.
- Increase heat to high and bring to a boil.
- Cook until thickened, 2-3 min.
- Top fish with sauce-- sprinkle with parsley.
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Reviews
-
The sauce came out very good but my husband didn't like the fish at all. -
Fantastic combination of flavors that you would not anticipate turning out the way they did. I halved the butter/oil cause of the diet, but it turned out exquisitely. Only thing I wanted was to double the sauce, put it on pasta, it was THAT GOOD. Thanks!! -
This was delightful. I did not have any olives, and for the chicken broth I substituted the water that the dried tomatoes had soaked in (mine are homemade and as dry as paper). I eyeballed the quantities, as I made only two fillets, and they evaporated off the plates. Quick enough for everyday, elegant enough for company. (I used the full amount of liquid, and I think 1/4 c. may be insufficient for 4 fillets).
