Filet of Sole with Lemon Caper Butter and Seared Spinach

Olive Oil, 1 tbsp
Chicken Broth, 0.25 cup
Butter, salted, 1 tbsp
Capers, canned, 2 tbsp, drained
Parsley, 2 tbsp
Lemon Juice, 0.25 cup
2 large Sole filets
Olive Oil, 1 tbsp
Spinach, fresh, 1 lb
Pepper, black, 1 dash
Salt, 0.25 tsp

I reduced the lemon juice as original recipe called for much more and we found it to be way too much.

Sole is often difficult to find in my area so I use whatever white fleshed fish I can get.

Heat a sauté pan large enough for both pieces of fish. Add olive oil and then the fish, sauté about 3 minutes per side. Remove fish and keep warm. With the heat still on high, add the chicken broth and reduce by half. Turn off the heat and stir in the butter until well combined. Stir in the capers, parsley and half the lemon juice. Set aside.

Seared Spinach

1 T olive oil, divided
1 lb fresh spinach, torn, rinsed and spun dry
Salt and freshly ground black pepper

Heat a large skillet over high heat. Add 1 tsp of the olive oil, then the spinach. Saute for about a minute until just wilted. Sprinkle with Salt & pepper. Arrange on two plates.

Return the pan with the caper sauce to medium heat. Place the fish back in the pan to reheat, spooning sauce over the fish. Place a fillet on top of the spinach on each plate, drizzle with remaining sauce and olive oil. Garnish with remaining parsley.


Serving Size: 2

Number of Servings: 2

Recipe submitted by SparkPeople user MOJODOG.