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Fish and Shellfish, Mains, Quick and Easy

Sogliole in salsa picante (sole in piquant sauce)

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Total time: 20 minutes | Serves 4
  • 2 salted anchovies, heads removed, cleaned and filleted, soaked in cold water for 10 minutes and drained
  • 4 sole, cleaned, trimmed and skinned
  • Flour for dusting
  • 6 tablespoons ( 3/4 stick) butter, divided
  • Juice of 2 lemons, strained
  • 2 tablespoons capers, drained and rinsed
  • 2 tablespoons chopped fresh flat-leaf parsley

Step 1Chop the anchovy fillets. Lightly dust the sole with flour. Melt half the butter in a skillet, add the sole and cook over medium heat until browned on both sides. Sprinkle with the lemon juice, transfer to a serving dish and keep warm.

Step 2Melt the remaining butter in a small pan, add the anchovies and capers and cook over medium heat 2 to 3 minutes to heat through, then pour over the fish. Sprinkle with the parsley and serve.

Note: From "The Silver Spoon" by the editors of Phaidon Press.
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