Grilled Sole with Lemon Caper Sauce

Grilled Sole with Lemon Caper Sauce
Print Recipe
Here’s a classic dish that is both impressive and absolutely delicious. Grilling the fish whole preserves its full natural flavors. The sauce adds a little zesty flavor and the goodness of veggies to create a balanced plate.
Grilled Sole with Lemon Caper Sauce
Print Recipe
Here’s a classic dish that is both impressive and absolutely delicious. Grilling the fish whole preserves its full natural flavors. The sauce adds a little zesty flavor and the goodness of veggies to create a balanced plate.
Ingredients
Sauce:
Servings:
Instructions
Sauce:
  1. Make the sauce first.
  2. Start by adding the egg yolk to a small bowl. Whisk as you add the lemon zest and 1 tablespoon of the juice.
  3. Pour in the oil in a slow, steady stream as you continue to whisk the mixture. You should end up with a sauce that is thick and somewhat like mayonnaise.
  4. Blend in the cream, and then the fish stock. The consistency should be fairly thick, and coat the back of a spoon.
  5. Season with salt, pepper, and any remaining lemon juice to taste. Refrigerate until ready to use.
  6. You can make this ahead and keep it in the fridge for up to 2 days.
Fish:
  1. When you’re ready, brush the grill lightly with oil. Heat the barbecue to a medium-high level.
  2. Score the skin slightly, and brush the sole with oil. Sprinkle with salt, pepper, and a little of the lemon juice leftover from the sauce.
  3. Grill for about 10 to 15 minutes – don’t turn to avoid breaking up the fish.
  4. The fish should be cooked thoroughly and come away easily from the bone.
  5. As the fish cooks, warm the lemon sauce in a small saucepan over a low setting.
  6. Add the spinach and parsley as it warms, until the vegetables wilt.
  7. Add the capers last.
  8. Remove the fish from the grill, and divide into portions.
  9. Serve topped with lemon caper sauce.
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