Lemony Sole with Green Olives, Bacon, and Capers Recipe

Name: Lemony Sole with Green Olives, Bacon, and Capers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 (6-ounce) grey sole fillets; 1/2 cup all-purpose flour; Kosher salt and freshly ground black pepper; 2 tablespoons vegetable oil; 2 tablespoons unsalted butter; 1/4 cup chopped green olives; 3 tablespoons drained capers; 4 strips cooked bacon, crumbled; Beurre Blanc, recipe follows; 1 tablespoon chopped flat-leaf parsley; Serving Suggestion: Jasmine rice; Beurre Blanc; 1/4 cup white wine; 1 shallot, finely chopped; 1 tablespoon heavy cream; 1/2 cup unsalted butter, cut into cubes and chilled; 1 teaspoon fresh lemon juice; Kosher salt and freshly ground pepper

Servings: persons

4 (6-ounce) grey sole fillets
1/2 cup all-purpose flour
Kosher salt and freshly ground black pepper
2 tablespoons vegetable oil
2 tablespoons unsalted butter
1/4 cup chopped green olives
3 tablespoons drained capers
4 strips cooked bacon, crumbled
Beurre Blanc, recipe follows
1 tablespoon chopped flat-leaf parsley
Serving Suggestion: Jasmine rice
Beurre Blanc
1/4 cup white wine
1 shallot, finely chopped
1 tablespoon heavy cream
1/2 cup unsalted butter, cut into cubes and chilled
1 teaspoon fresh lemon juice
Kosher salt and freshly ground pepper

1
Dredge the fillets in the flour and season with salt and pepper.
2
Preheat a large skillet over medium heat.
3
Add the oil and butter and heat until hot.
4
Add the fillets and cook, turning once, until just cooked through, about 4 minutes.
5
Divide the fillets among warm plates.
6
Remove the skillet from the heat, add the olives, capers, and bacon, and stir, scraping up the browned bits from the bottom, until the mixture has warmed through.
7
Add the beurre blanc and parsley and stir to combine.
8
Spoon the sauce over the fillets and serve immediately with rice.
9
Combine the wine and shallot in a medium saucepan, bring to a boil, and cook until reduced by half.
10
Add the cream and continue reducing until just thickened.
11
Reduce the heat to low.
12
While whisking constantly, add the butter, little by little, waiting for each addition to be incorporated before adding more, to make a smooth sauce.
13
Whisk in the lemon juice and season with salt and pepper.
14
Set aside in a warm area.
15
(The sauce may break if it's too hot or too cold.)

551

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 4 (6-ounce) grey sole fillets, 1/2 cup all-purpose flour, Kosher salt and freshly ground black pepper, 2 tablespoons vegetable oil, and more.

Yes, Lemony Sole with Green Olives, Bacon, and Capers falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Lemony Sole with Green Olives, Bacon, and Capers

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