LEMON SOLE
FOR A BIG GROUP
PREP TIME
15 minutes
ACTIVE TIME
10 minutes
TOTAL TIME
30 minutes
EASY
4 pounds lemon sole fillets
1¼ cups (2½ sticks) unsalted butter
2 shallots, thinly sliced (about ½ cup)
1 tablespoon kosher salt
1 (2-ounce) jar capers, drained and coarsely chopped (about ½ cup)
Leaves from ½ bunch flat-leaf parsley, finely chopped (about ½ cup), plus a few sprigs for garnish
Grated zest and juice of 2 lemons, plus 1 lemon, thinly sliced
SPECIAL EQUIPMENT
fish spatula
1. Preheat the oven to 400°F. Place two rimmed baking sheets on two racks in the oven and allow to preheat for 10 minutes.
2. Pat the fish dry with paper towels. Cut ½ cup (1 stick) of the butter into cubes. Once the baking sheets are heated, take them out of the oven and distribute half the butter cubes over them. Scatter half the sliced shallots over the baking sheets and arrange the sole on top of the butter and shallots, making sure the fillets don’t overlap. Top the fillets with the remaining butter cubes and shallot slices, then sprinkle ½ teaspoon of the salt evenly over each baking sheet. Return the sheets to the oven and bake until the fish is mostly opaque but still firm, 8 to 10 minutes.
3. Meanwhile, in a small saucepan, melt the remaining ¾ cup (1½ sticks) butter over medium-low heat. Remove from the heat and pour into a medium heatproof bowl. Add the capers, parsley, lemon zest, lemon juice, and the remaining 2 teaspoons salt and stir to combine.
4. Remove the baking sheets from the oven. Using a fish spatula, transfer the fillets to a serving platter. Transfer the shallots as well, but discard the liquid left behind in the pan. Pour the caper sauce over the fillets and garnish with parsley sprigs and lemon slices before serving.
You can come home from work and have this gourmet dinner in minutes; think minimum effort, maximum impact!