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.

Recipe: Petrale Sole with Ginger-Soy-Garlic-Scallion Sauce

Ingredients:

1/2 cup(s) panko
1 1/4 pound(s) petrale sole fillet(s)
1 egg
1/2 cup(s) soy sauce
1 cup(s) scallion(s), finely chopped
1 tbsp minced garlic
2 tbsp ginger root, minced
2 tsp kosher salt
1 tsp black pepper
1 tbsp miso paste
Cooking spray

Directions:

Preheat oven to 450. Line the bottom of a baking sheet with tin foil. Coat the tin foil lightly with cooking spray.

In a small saucepan, heat the soy sauce, scallions, garlic, ginger, and miso paste together over low heat, stirring occasionally.

Coat the fish with the salt and pepper. Whisk the egg thoroughly in one bowl to make an egg wash. In another bowl, put in the panko. Coat thoroughly first in the egg wash then coat with the panko. Fish does not need to be fully covered with the panko - just a light crusting. Place the coated fish onto the baking sheet. Spray the top of the filets with a bit of the cooking spray. Bake in the oven about 6 minutes until the fish is cooked through.

Plate the fish and top with the sauce.

Makes 4 servings.