Recipe: Petrale Sole in Lemon-Butter Sauce

Ingredients:

1 1/4 lb. of petrale sole filets (or other thin, delicate whitefish)
2 tbsp. olive oil
4 tbsp. butter
2 tsp. Herbs de Provence
2 tbsp. of fresh lemon juice
1 tsp. cracked red pepper
2 tbsp. drained capers
1/8 cup fresh chives, chopped
1/3 cup dry sherry
2 tbsp. flour (for breading/searing)
1 tsp. of Wondra or other thin flour for making roux
Salt
Pepper

Directions:

Sprinkle salt and pepper generously over fish filets. Lightly coat with flour on both sides. Heat olive oil over medium to medium-high heat. Place filets in hot oil and sear for approximately 2 - 3 minutes on each side, transfer to a plate and set aside.

Add sherry to the pan and scrape up the bits using a wooden spoon. Add butter, capers, chives, Herbs de Provence, cracked red pepper, lemon juice, and Wondra to the pan. Stir constantly until sauce thickens - about 4 minutes. Pour sauce over fish filets and serve immediately.

Makes 4 servings.