This is an easy dish to prepare, and it’s ready in no time.
6 pieces fresh fillet of sole (5 to 6 ounces each), rinsed under cool water and dried on a paper towel
1-1/2 cup flour,
1 teaspoon onion powder,
1 teaspoon garlic powder,
1/2 teaspoon kosher salt
1/4 cup extra virgin olive oil
3 garlic cloves, peeled and smashed
1/3 cup dry white wine
Juice from one medium to large fresh lemon
1/4 cup of capers
1/4 cup fresh Italian parsley, chopped small
Pinch of Kosher salt
1 lemon sliced into thin rounds
Fresh cracked black pepper to taste
In a medium bowl add flour, onion powder, garlic powder, salt, and whisk together well.
Dredge the fish in the seasoned flour and shake off excess. Set aside on a baking rack.
Heat a large cast-iron skillet or heavy bottom skillet on medium-high heat for 30 seconds. Add the olive oil and garlic, saute until the garlic is golden. Remove garlic from oil and discard or you can spread it on a grilled or toasted piece of bread.
Add the fish and saute for 1 minute. Using a metal spatula, turn gently; the fish is delicate and you don’t want to break it apart. Saute for 1 minute.
Add the white wine and the juice from the lemon. Continue to cook for 30 to 45 seconds reducing the wine by half. Add the capers cover, lower heat to medium, and let sit undisturbed for 2 minutes. Gently remove the fillets to a platter, add a pinch of salt over each fillet, and pour the pan juices with the capers over them.
Garnish with sliced lemon, freshly cracked pepper, and fresh parsley.
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