Lemon Sole

Name: Lemon Sole
Yield: serves 4
Ingredients: 2 tablespoons extra-virgin olive oil; 5 tablespoons unsalted butter; 4 skinless fillets lemon sole, about 1 1/2 pounds (cut fillets in half at the natural break to make easier to maneuver in the pan); 3/4 teaspoon kosher salt; Flour, for dredging; 5 garlic cloves, crushed and peeled; 2 tablespoons pine nuts; 1 cup dry white wine; 2 tablespoons lemon juice; 3 tablespoons drained tiny capers in brine; 2 tablespoons chopped fresh Italian parsley

December 14, 2011

I cooked this simple dish in my first restaurant, Buonavia, which I opened in 1971. I made it with fresh lemon sole and fluke, bought directly from the fishermen on Long Island when in season. But you can make it with the fillet of any white fish. It is delicious and quick.

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