Oven-Poached Pacific Sole with Lemon Caper Sauce
For the original recipe and instructions, see “Oven-Poached Pacific Sole with Lemon Caper Sauce” at cooking.nytimes.com
Ingredients
- 1 ½ 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 (you can also use rosé; the sauce will have a pink hue)
- FOR THE SAUCE:
- 1 plump garlic clove, minced or puréed (more to taste)
- 2 tablespoons capers, rinsed and coarsely chopped
- ¼ cup fresh lemon juice
- 3 tablespoons extra-virgin olive oil
- 2 to 4 tablespoons finely chopped parsley
Recipe copyright
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