Sole is a very delicate white fish. It is very common in Spain, as are the lemons and capers featured in this recipe. The Spanish word for caper is of arabic origin: "alcaparra." Spain is the largest producer of capers, a Mediterranean product. This recipe is quick and very simple to make.
Ingredients:
6 sole fillets
For the sauce:
1 1/2 cups plain yogurt
juice from one lemon
1/2 small red onion finely chopped
1/2 tablespoon mustard
3 tablespoons olive oil
3 tablespoons capers
Salt and pepper
Mix all the sauce ingredients and heat in a double boiler.
In a hot pan put 1 tablespoon olive oil and add the sole fillets. When they are turning a golden color, turn them and cook the other side. Remove from the pan and season, place on a plate and add the sauce.
Ingredients:
6 sole fillets
For the sauce:
1 1/2 cups plain yogurt
juice from one lemon
1/2 small red onion finely chopped
1/2 tablespoon mustard
3 tablespoons olive oil
3 tablespoons capers
Salt and pepper
Mix all the sauce ingredients and heat in a double boiler.
In a hot pan put 1 tablespoon olive oil and add the sole fillets. When they are turning a golden color, turn them and cook the other side. Remove from the pan and season, place on a plate and add the sauce.
No comments:
Post a Comment