Petrale Sole Dore with Lemon Caper Sauce

Let me tell you........This was one of the first few dishes my husband raved about when we were dating.  There are so many variations to this classic Sole dish at restaurants and online that its easy to just pick one and feel like it will turn out great.  Im just going to say that after I came up with this recipe and perfected it, my husband and I no longer order Sole Dore at restaurants because we know it wont be as good as homemade!

I personally like the fish to have a nice crisp flavorful crust and typically its just floured and then dipped in an egg batter.  In this recipe I skip the flour entirely and replace it with a bread crumb mixture.  You can use this same recipe for any white flaky fish, I just happen to love Petrale Sole and think its great for kids because of how mild it is.

Sorry this picture isn't that great, unfortunately it is the only one I took of the initial assembly line (my photography skills are a work in progress :) ). I set up the fish, beaten eggs and bread crumb mixture in a line near the stove top.  Have a large non-stick skillet ready with a little olive oil warming over medium heat.  

It is key to flavor every layer before cooking.  Generously salt and pepper both sides of the fish as well as the beaten eggs.  The bread crumb mixture is the most important.  It consists of italian bread crumbs, panko breadcrumbs, shredded parmesan cheese and fresh lemon thyme (regular thyme is great if you can't find lemon thyme).  Coat each side of the fillet with the eggs allowing the excess to drip off then generously coat with the breadcrumb mixture.  

Add to the hot skillet and cook for 2-3 minutes or until golden brown.  Transfer to a baking dish and keep warm in a 200 F oven until all of the fillets are cooked.  

While the fillets are in the oven, turn down the burner to medium heat to make the lemon caper sauce.  

Start with melting 2 tbsp of butter with 2 tbsp all purpose flour to make a rue.  Make sure there are no flour clumps.  Once mixed, add the wine to deglaze the pan and stir until smooth (approximately 1 minute).  Next add chicken (or veggie) stock, lemon juice and capers.  Whisk on low for 3-4 minutes until all the flavors are distributed.  Lastly add fresh cracked pepper and Sriracha if you like a little spice.  

Spoon the sauce over the entire Sole dish or individually.  Serve with a lemon wedge and top with Italian Parsley for adults or older children.  

Family Style

The perfect side dish is this Sundried Tomato and Lemon Orzo

 It adds crunch from the toasted almond slivers, bright and fresh flavor from the lemon zest and lets be real, carbs is always a good idea (in moderation of course :) ).

                                                                                                

INGREDIENTS

4 large Petrale Sole filets

2 eggs

1/2 cup Italian Bread Crumbs 

1/2 cup Panko Bread Crumbs

3 sprigs fresh Lemon Thyme stemmed and chopped

2 tbsp fresh grated Parmesan Cheese

Salt and Pepper

EVOO for Skillet

1/4 cup chopped Italian Parsley

Lemon Caper Sauce

2 tbsp unsalted butter

2 tbsp AP flour

1/4 cup dry White Wine

1 cup Chicken Stock

2 tbsp drained capers

1/2 lemon juiced

Fresh Cracked Pepper

Optional-1/2 tsp Sriracha for a hint of spice

Servings 4-6

                                                                                               

This will be a favorite dish for whomever you cook it for.  Make sure the fish is fresh and bellies are empty!

From my family to yours...We hope you enjoy this dish over conversation, laughs, firsts for your babies and creating memories around the kitchen table! Buon Appetito!