“Give a man a fish and you feed him for a day; teach a man to fish and you feed him for a lifetime.” - Maimonides
We shop at a very good fishmongery where we are looked after because we are regular customers. We pay a little bit extra compared to, say shopping in a supermarket or at fish shop in a shopping mall, but it is worth it because the fish we buy is always fresh and prepared extremely well (filleted or dressed or otherwise got ready for cooking). Quite often, when we ask for a specific type of fish the fishmonger will very discreetly signal “no” with his head and suggest something else, which is fresher or otherwise better.
We shop at a very good fishmongery where we are looked after because we are regular customers. We pay a little bit extra compared to, say shopping in a supermarket or at fish shop in a shopping mall, but it is worth it because the fish we buy is always fresh and prepared extremely well (filleted or dressed or otherwise got ready for cooking). Quite often, when we ask for a specific type of fish the fishmonger will very discreetly signal “no” with his head and suggest something else, which is fresher or otherwise better.
Sole Piccata
Ingredients
4 skinless fillets of sole (you may substitute with John Dory, turbot or flounder fillets)
Salt and freshly ground white pepper, to taste
1⁄2 cup flour
1⁄2 cup virgin olive oil
4 tbsp. unsalted butter
1 large shallot, minced
1⁄2 lemon, thinly sliced
1/2 lemon, juiced
1⁄4 cup dry white wine
2 tsp. pickled capers
Method
Heat the olive oil in a large sauté pan over medium-high heat. While the pan is heating, blot the fish dry with paper towels and season with salt and pepper. Dredge in the flour, shaking off any excess.
Sauté the fish in the oil until just cooked through, about 4 minutes, flipping halfway through. Remove the fish to a platter.
Deglaze the pan with the white wine, whisking for about 1 minute. Add the lemon juice and capers and stir. Add the butter and stir or whisk to incorporate to bring the sauce together. Pour onto the fish and garnish with the lemon slices.
We usually have this accompanied by a smoky, dry chardonnay, well-chilled and a seasonal green salad (this time of the year, lettuce, spinach and rocket with a simple vinaigrette dressing), and some crusty fresh bread.
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I, too, have a fresh fish market that I visit at least once a week, yet although very good I certainly do not get such favoured treatment. Sole is such a favourite and thanks for this simple and scrumptious recipe.
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