I cooked this simple dish in my first restaurant, Buonavia, which I opened in 1971. I made it with fresh lemon sole and fluke, bought directly from the fishermen on Long Island when in season. But you can make it with the fillet of any white fish. It is delicious and quick.
- 2 tablespoons extra-virgin olive oil
- 5 tablespoons unsalted butter
- 4 skinless fillets of lemon sole, about 1 ½ pounds (cut fillets in half at the natural break to make easier to maneuver in the pan)
- ¾ teaspoon kosher salt
- 5 garlic cloves, crushed and peeled
- 2 tablespoons pine nuts
- 1 cup dry white wine
- 2 tablespoons lemon juice
- 3 tablespoons drained tiny capers in brine
- 2 tablespoons chopped fresh Italian parsley
Put the olive oil and 3 tablespoons of the butter into a large skillet set over medium heat. Season the sole all over with ½ teaspoon salt. Lightly dredge the sole in flour, tapping off any excess, and slip the fillets into the melted butter and oil. Brown the fish on both sides, about 2 to 3 minutes per side. Once it is browned and cooked all the way through, transfer to a warmed platter while you make the sauce.
Increase the heat to medium-high. Scatter the garlic and pine nuts in the skillet. Cook and toss until the pine nuts are toasted, about 2 minutes. Add the white wine and lemon juice. Bring to a boil. Add the capers and the remaining 2 tablespoons butter. Whisk to melt the butter and boil the sauce until reduced by half, about 2 to 3 minutes. Season with the remaining ¼ teaspoon salt. Remove the garlic cloves from the sauce, and then stir in the parsley. Pour the sauce over the fish, and serve.