Best 2 Oven Poached Pacific Sole With Lemon Caper Sauce Recipes
Feast your taste buds on the delectable Oven-Poached Pacific Sole with Lemon-Caper Sauce, a culinary symphony that harmonizes delicate flavors and textures. This dish presents a symphony of flavors and textures, where the mild, flaky sole is lovingly enveloped in a zesty lemon-caper sauce. Alongside this main event, the article also offers culinary adventures with three additional recipes:
1. **Garlic Butter Shrimp Scampi**: Dive into a delightful journey of succulent shrimp sautéed in a luscious garlic butter sauce, complemented by a splash of white wine and a hint of lemon zest.
2. **Creamy Pesto Pasta**: Embark on a flavorful expedition with this creamy pesto pasta, where vibrant basil pesto dances harmoniously with tender pasta, Parmesan cheese, and a touch of cream, creating a symphony of flavors.
3. **Roasted Lemon-Herb Chicken**: Indulge in the savory aromas of roasted chicken infused with a vibrant blend of lemon, herbs, and garlic. This classic dish promises a tender, juicy chicken that will tantalize your taste buds.
SOLE WITH LEMON-CAPER SAUCE
Provided by Giada De Laurentiis
Categories main-dish
Time 20m
Yield 2 to 4 servings
Number Of Ingredients 12
Steps:
- Using a paper towel, dry the sole fillets very well. Season the fish evenly with 1 teaspoon salt. Heat a medium skillet over high heat. Add 1 tablespoon olive oil and 1 tablespoon butter to the pan. When the butter is fully melted and the bubbles have subsided, dredge both sides of 2 fillets in the flour. Shake off the excess flour and add the fish to the skillet. Reduce the heat to medium high. Cook the fillets until beginning to brown around the edges on the first side, 2 to 3 minutes. Using a fish spatula, flip the fish gently and cook for another 30 seconds. Remove the fillets to a plate and continue with the remaining 1 tablespoon olive oil, 1 tablespoon butter and fish.
- When all 4 fillets are cooked and out of the skillet, add the capers and garlic and cook over medium heat, stirring, until fragrant, about 15 seconds. Add the chicken stock and lemon juice and stir, scraping up the bits from the bottom. Season with the remaining 1/4 teaspoon salt. Simmer for about 2 minutes to reduce the liquid slightly. Finish the sauce by stirring in the remaining 2 tablespoons butter, chili paste and oregano. Spoon the sauce over the fish, sprinkle with the parsley and serve.
OVEN-POACHED PACIFIC SOLE WITH LEMON CAPER SAUCE
A fish piccata of sorts, this dish is easy to make and the lemon-caper sauce marries well with delicate varieties like sole, fluke or flounder, as well as more robust fish like swordfish. Start by laying fish fillets out in a baking dish and seasoning them with salt and pepper. Finely chop some shallots and briefly cook them in a skillet before adding wine. Pour the wine and shallots over the fish, cover with foil and bake until opaque and the fish pulls apart easily when gently probed with a fork. Meanwhile, whisk together garlic, capers, lemon juice and olive oil. When the fish emerges from the oven, pour the liquid from the dish back into the skillet to make a pan sauce. Reduce it to about 1/4 cup - thicker than you may imagine - stirring all the while. Add the garlic-caper mixture and some chopped parsley, whisk together and serve on top of the fillets, the mild flesh of the fish bathing in the bright, brawny flavors of the sauce.
Provided by Martha Rose Shulman
Categories dinner, weekday, main course
Time 40m
Yield Serves 4
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees. Oil or butter one or two baking dishes large enough to accommodate the fish fillets in one layer. Lay the fish in the dish(es) and season with salt and pepper.
- Heat the olive oil over medium heat in a small or medium skillet and add the shallot. Cook, stirring, until tender and translucent, about 3 minutes. Add the wine to the pan, bring to a boil, and pour the wine and shallots over the fish. Return the skillet to the stove (make sure the heat is off) for later use. Cover the baking dish with foil and place in the oven. Bake 8 to 10 minutes, or 5 minutes for each 1/2 inch of thickness, until the fish is opaque and pulls apart easily with a fork.
- While the fish is in the oven, whisk together the garlic, capers, lemon juice and olive oil. You can also mash the garlic in a mortar and pestle and work in the capers, lemon juice and olive oil, though I prefer the capers chopped, even some intact, and not puréed.
- When the fish is done remove it from the oven and carefully transfer to a platter or plates. Cover and keep warm. Pour the liquid in the baking dish into the skillet and turn the heat on high. Reduce, stirring often, to about 1/4 cup - it should be thick - and stir in the garlic and caper mixture and the parsley. Whisk together, taste and adjust seasoning, pour over the fish and serve.
Nutrition Facts : @context http, Calories 299, UnsaturatedFat 13 grams, Carbohydrate 5 grams, Fat 17 grams, Fiber 1 gram, Protein 22 grams, SaturatedFat 3 grams, Sodium 632 milligrams, Sugar 2 grams, TransFat 0 grams
Tips:
- To ensure the sole fillets cook evenly, use a fish spatula to gently flip them halfway through the cooking time.
- For a more flavorful dish, use a variety of herbs and spices in the poaching liquid. Some good options include thyme, rosemary, bay leaves, and peppercorns.
- If you don't have a steamer basket, you can create one by placing a colander or heatproof dish over a pot of boiling water.
- The lemon caper sauce is a great complement to the delicate flavor of the sole. If you don't have capers, you can substitute chopped green olives or chopped parsley.
- Serve the poached sole with your favorite sides, such as roasted vegetables, mashed potatoes, or rice.
Conclusion:
Oven-poached Pacific sole is a healthy and delicious dish that is perfect for a weeknight meal. The sole is cooked gently in a flavorful poaching liquid, resulting in a tender and flaky fish. The lemon caper sauce adds a bright and tangy flavor to the dish. With a little planning, this dish can be on the table in under 30 minutes.
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