Fillet Of Sole With Lemon Caper Butter And Seared Spinach
|Olive oil||1 Tablespoon|
|Sole fillets||2 Large|
|Chicken broth||1⁄4 Cup (4 tbs)|
|Drained capers||2 Tablespoon|
|Finely chopped parsley||3 Tablespoon (1 Tablespoon Additional For Garnish)|
|Lemons||1 1⁄2 , juiced|
|Fresh spinach||1 Pound, torn, rinsed, and spun dry|
|Freshly ground black pepper||To Taste|
Heat a saute pan large enough for both pieces of fish over high heat.
Add the olive oil, then the fish, and saute about 3 minutes per side.
Remove the fish and set aside.
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 of the lemon juice.
Heat a wok or large skillet over high heat.
Add 1 teaspoon of the olive oil, then the spinach.
Saute for about a minute, until just wilted.
Sprinkle with salt and pepper.
Arrange on 2 plates.
Return the pan with the sauce to medium heat.
Place the fish back in the pan to reheat, spooning the sauce over the fish.
Serve the fish over the spinach with remaining lemon juice and olive oil on top.
Garnish with fresh parsley.