FRIDAY NIGHT FISH FEAST ~ LEMON PEPPER SOLE with CAPERS

"Huge lemons, cut in slices, would sink like setting suns into the dusky sea, softly illuminating it with their radiating membranes, and its clear, smooth surface aquiver from the rising bitter essence."

~ Rainer Maria Rilke (1875-1926) *

__________________________

*Visit the Rainer Maria Rilke Archive below for a fine selection of his poetry & quotations.

http://www.geocities.com/renate_h/

_____________________

____________________

LEMON PEPPER SOLE WITH CAPERS

~ delicious with steamed asparagus & rice

***

2 pounds sole filets or whole sole

1/2 cup unbleached flour

lemon zest

cracked pepper

3-4 Tbsp. extra-virgin olive oil

3 Tbsp. unsalted butter

1/2-1 tsp. minced garlic

3 Tbsp. fresh lemon juice

2 Tbsp. capers

1-2 Tbsp. fresh minced parsley or chives

• Combine flour & seasonings. Pat fillets dry and coat with flour mixture, shaking off excess. Heat olive oil in pan and carefully saute sole for 2-3 minutes on each side, until browned. Turn heat down if necessary. Do not burn. Remove fish to heated platter.
• Wipe out pan, melt butter & add garlic, stirring for 30 seconds. Pour in lemon juice & capers. Pour over sole and sprinkle with parsley or chives. (Serves 4)

Note: Slivered almonds can be used instead of capers. Brown in garlic butter, watching carefully. Do not burn.

___________________

Wine Pairing: Cabernet Sauvignon ~

watch how the lemon and capers bring out the fruit in the Cabernet