Here is another relatively quick and easy recipe. In fact, I’ll make it a meal for you by also throwing in the sauteed spinach.
- 2 filet of Petrale Sole (Tilapia or Basa make fine substitutes, too)
- Sea Salt & fresh ground pepper
- 1/4 stick of unsalted butter
- 1 jar of non-pariel capers, drained of the juice in which they are packed
- juice of 1/2 of a lemon
- 1 bunch of spinach
- kosher salt
- 1 tablespoon of olive oil
- Preheat the oven to 425 degrees.
- Generously season the fish with sea salt and pepper and bake in the oven for 10 minutes.
- While the fish bakes, melt the butter in a medium-sized saucepan over medium heat. Once the butter is melted, add the lemon juice and caper. Saute for 7 minutes.
- While the sauce sautes, in a large pan, heat the olive oil over high heat.
- When the oil is hot, add the spinach, season generously with kosher salt, and turn off the heat. Keep the spinach moving around the pan (otherwise it will stick), and the residual heat from the pan will steam the spinach.
- To plate and serve: place the spinach on the plate, lay the fish over the spinach, and pour the sauce over top all of it.
How Not to Screw it Up
- Be sure to use medium heat. If you have heat too high on the butter/lemon/caper mixture, you will burn the butter. Yuck.
- Use unsalted butter (also known as sweet cream butter). Don’t get lazy here. The capers bring a salty flavor to the sauce. You don’t need it from the butter. Too much.