Lemon sole is a misnomer since the fish is neither a true sole, nor does it have the taste of lemon. Why do we favor lemon sole in the early months of the year? it’s in season. It’s a good time to enjoy fishes, such as cods and soles in February, according to the seasonality guide from the Marine Conservation Society. The key to sustainability is, by and large, to avoid consuming fishes during the spawning season. Can’t go wrong buying and eating what’s seasonal.
Lemon sole is a delicate flat fish that I don’t often buy or cook. I’m least comfortable working with lemon or Dover sole. The thinness of the flesh makes it easy to overcook. After reading the recipe several times, I believe that it is as good as any, in terms of the cooking technique, the ingredients, and the flavor profile that’d bring out the best in lemon sole.
The recipe comes from Yotam Ottolenghi’s NOPI. There is a whole chapter on fish in the book that I’ve always found appealing. Yet I haven’t cooked any. Meanwhile, we love fish and all kinds of seafood; I’d love to see more fishes showing up on the family table.
First, fry some capers until they turn crispy and brown. Set them aside until the fish is ready to be served. Frying capers is a simple trick that adds immense flavor and pop to the taste buds. To prepare the filet of lemon sole, brush it with olive oil and sprinkle it evenly with salt and pepper. The fish is then put under the broiler for 8 to 10 minutes. When the fish is broiling, prepare the burnt butter sauce. Heat butter over medium heat until it starts to foam and smells nutty. Remove from heat and stir in the finely grated ginger, lemon juice, parsley and ground nori seaweed. To plate the fish, top it with the fried capers, the butter sauce and a wedge of lemon. The plate takes on a deep flavor of the sea with the tangy, salty taste of the burnt butter and the tender texture of the lemon sole. If you love fish, you’ll be happy with this recipe.
I’m linking this post to IHCC for the monthly potluck gathering of dishes from its featured chefs.