Whole foods had a sale on dover sole, and it looked fresher than any other in the case, so I picked some up. I hadn’t had sole in twenty years, so I was excited to try it. I had to come up with a quick dinner and since the filets are thin it cooks quickly. Don’t get over-sole-d (sorry!), though, you don’t really need a full half pound per person. I used about 2/3 lb for two.
Filet of sole used to be on menus all the time, the intro to fish dishes since it didn’t taste “fishy”. It was one of my first big attempts at fancy dinner back in the 70’s. I think the recipe was from Simca’s Cuisine or Mastering the Art of French cooking. Julia Child or her partner in crime created it and it was sole wrapped around spinach. I don’t think I have ever had more dishes in my life. Including Thanksgiving.
My sole is quick and easy, so don’t worry.
Put about a half cup of flour on a plate. Sprinkle the flour with salt, pepper and paprika.
Heat a pan on medium high heat with a little grapeseed oil, enough to shimmer. Place the coated sole, in the pan taking care not to overcrowd. After a minute or two flip over and cook the other side till just undercooked.
As the filets are finished, remove to a hot dish and keep warm in the oven.
Clean the pan with a paper towel.
Melt one or two tablespoons of butter, swirly in a tablespoon of mustard and a splash of white wine. Sprinkle in a tablespoon of capers.
Put the fish back in the pan to coat with sauce. I used Fallot Dijon Provencale, which is infused with red pepper and garlic. Serve with steamed broccoli or the fancy cauliflower which I used.
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