Fresh Fish Recipe

HOT FROM A FIERY PAN

1. 1

   Pat Petrale sole fillets dry with paper towels. Season both sides with kosher salt (0.5 tsp) and black pepper (0.25 tsp).

2. 2

   Place flour (0.25 cup) in a shallow dish. Dredge each fillet lightly, tapping off excess.

3. 3

   In a large skillet over medium-high heat, combine 2 tablespoons olive oil and 2 tablespoons butter. When butter foams, add dredged fillets and cook 2-3 minutes per side until golden and just opaque. Remove to a warm plate.

4. 4

   In the same pan, melt remaining 4 tablespoons butter. Stir in 2 tablespoons chopped parsley, 1 minced garlic clove, and 2 tablespoons fresh lemon juice. Spoon lemon-parsley butter over the fish as it rests.

5. 5

   For the caper-tartar sauce, in a small bowl mix 0.25 cup mayonnaise, 1 tablespoon sweet pickle relish, 1 teaspoon Dijon mustard, 1 tablespoon capers, and 1 tablespoon lemon juice. Stir to combine and season with a pinch of salt if needed.

6. 6

   In a separate skillet, heat 1 tablespoon olive oil over medium heat. Add spinach with a pinch of salt and cook, turning, until wilted, about 2-3 minutes.

7. 7

   To serve, plate the fillets with a dollop of caper-tartar sauce, top with lemon-parsley butter, and arrange sautéed spinach on the side. Garnish with lemon wedges.