The last time I made this recipe, I mused that it would probably be even better if you use good-quality fish and actually follow the recipe. Oh man was it better, better than better. This might just be the best fish recipe ever.
Oven-poached Pacfic Sole with Lemon Caper Sauce is from the New York Times, and it’s going to be my new favorite fish recipe. I might even have to break up with Fish Cooked the Adriatic Way, or perhaps we’ll just take a ‘break,’ while I have an affair with Oven-poached Sole.
• Oven-Poached Pacific Sole With Lemon Caper Sauce •
from the New York Times
1 1/2 pounds Pacific sole or flounder fillets
Salt and freshly ground pepper
1 tablespoon extra virgin olive oil
3 tablespoons finely chopped shallot
1 cup dry white wine
1 plump garlic clove, minced or puréed (more to taste)
2 tablespoons capers, rinsed and coarsely chopped
1/4 cup fresh lemon juice
3 tablespoons extra virgin olive oil
2 to 4 tablespoons finely chopped parsley
1. 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.
2. 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 10 to 15 minutes, until the fish is opaque and pulls apart easily with a fork.
3. While the fish is in the oven, whisk together the garlic, capers, lemon juice and olive oil.
4. 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.
Serve with rice, it’s great for soaking up the delicious sauce, and broccoli or broccolette
Advance preparation: This is all pretty last minute, but you can prep the sauce before you begin cooking the fish.