Friday Fish Dish: Lemon Sole with Capers

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From an archived series on fishmongers and their recipes, here’s a story by Linda Lombroso. Ebb Tide has since closed (Bar Taco is in its place now), but we really like this recipe, so we are re-running the story anyway.

At Ebb Tide Seafood in Port Chester — which closed a couple of years ago — one of the hottest dishes on the menu was also one of the simplest: sautéed lemon sole with caper sauce.

As part of a series on fishmongers and their recipes, which will run through Lent, we talked to Cynthia Thomsen, who ran the waterfront restaurant and fish market with her brother, Tav.

Lemon sole. Carucha L. Meuse/TJN

Thomsen, who’s also the chef, was a big fan of lemon sole, a light white fish that cooks quickly and flakes easily. She likes the thickness of the fish for this recipe, and prefers it over simple flounder fillets, which are usually thinner.

During busy seasons, Ebb Tide flew through pounds of lemon sole, which they served with a seasoned plum tomato salad and white rice with mixed vegetables. The entire entreee took just a few minutes to prepare.

Thomsen uses a half-pound of fish for each portion. One of the keys to preparing a successful dish, said Thomsen, is being careful to cook the fish thoroughly while keeping it nicely golden brown. “You have to check to make sure it’s cooked all the way through,” she said. “You can put a hairline cut in the thicker part of the fish to see that it’s cooked.”

Once the fish is cooked, it’s removed from the pan and set aside until the caper sauce is ready – which takes just a few additional minutes. The dish is extremely easy to prepare, assured Thomsen.

The recipe, after the jump.

Lemon Sole with Capers

Makes one serving

1/2 pound lemon sole fillets

Flour to coat fish

1 teaspoon olive oil

1 teaspoon unsalted butter

1/4 lemon

1 tablespoon white wine (Thomsen likes chardonnay)

1 tablespoon capers

Lightly coat both sides of the fish fillets with flour.

Heat olive oil and butter over medium heat. After butter melts, add fish to pan. Cook one side until golden brown, then flip and cook the other side. Check for doneness by making a small cut in the thickest part of the fish.

Remove fish from pan and set aside.

Add to the pan drippings: juice of 1/4 lemon, white wine and capers. Cook together a few minutes until the sauce becomes brown.

Pour the sauce over the fish.

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About Author

Liz Johnson is content strategist for The Journal News and lohud.com, and the founding editor of lohudfood, formerly know as Small Bites. As food editor, she won awards from the New York News Publishers Association, the Association of Food Journalists and the Associated Press. She lives in Nyack with her husband and daughter on a tiny suburban lot they call their farm — with fruit trees, an herb garden, and a yardful of lettuce, tomatoes, onions, shallots, cucumbers, zucchini, radishes, cabbage, peppers, Brussels sprouts and carrots and four big blueberry bushes.

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