Fish with Pears, Endive & Meyer Lemon White Wine Sauce
Here’s an easy way to dress up white fish such as sole or flounder. Infused with the delightful flavor and aroma of Meyer lemons and fresh oregano, the delicious butter and white wine sauce elevates it far above the everyday. Perfect for a quick, yet elegant, meal on a weekday, or as part of an intimate dinner for four.
- 2 Meyer lemons
- 8 tablespoons unsalted butter
- 3 medium Belgian endives
- 3 medium pears
- 1/4 cup all-purpose flour
- 1 teaspoon kosher salt to taste
- 1/4 teaspoon pepper to taste
- 1 tablespoons to 2canola oil
- 4 sole fillets or flounder - about 3 oz each
- 1/2 cup dry white wine
- 1 tablespoon fresh oregano
- Preheat the oven to 250°F.
- Cut one Meyer lemon in half, and then into slices. Cut each slice into quarters, and set aside.
- Zest and juice the remaining 1 1/2 Meyer lemons.
- Trim the endives, and cut them into quarters lengthwise
- Peel and core the pears, and slice them lengthwise to about 1/2 inch thick
- Add 3 tablespoons of butter to a large skillet or sauté pan over a medium setting. Let the butter melt and bubble until it is foamy.
- Add the endives, pears, Meyer lemon juice and zest, and about 1/2 teaspoon salt to the skillet, and stir together.
- Cover and reduce the heat to a low setting. Cook for 15 to 20 minutes, stirring occasionally. Once the endives and pear are tender, remove the lid and brown them slightly for about 2 to 3 minutes. Remove from the heat.
- Heat 1 tablespoon of oil and 1 tablespoon of butter in a clean skillet or frying pan.
- Measure the flour, 1/2 teaspoon salt, and pepper into a large bowl. Dredge the fish fillets, and cook two at a time for about 1 to 2 minutes per side. Transfer the first two fillets to a baking dish and place in the oven to keep warm.
- Wipe out the skillet, heat another 1 tablespoon of oil and 1 tablespoon of butter, and repeat – but don’t clean out the skillet after the second batch.
- While the fish stays warm in the oven, turn the skillet up to a medium high setting. Add 1 tablespoon of butter and the Meyer lemon slices you’ve set aside. Cook for a minute or so, and add the wine.
- Cook, scraping up any brown bits left in the pan for about 5 minutes, reducing the wine slightly.
- Cut up the rest of the butter (3 tablespoons) and add it one bit at a time, stirring as you do.
- To serve, divide the pears and endive mixture between four plates. Top with a fillet of fish, and then drizzle with the wine sauce.
- Garnish with fresh oregano.
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