Petrale Sole with Lemon Caper Butter

Prep Time: 20 mins | Cook Time: 15 mins | Course: Dinner | Serves: 4

Petrale sole fried served with a lemon caper butter sauce. This recipe is fast, easy, and comes together quickly. Have your ingredients and plates ready to go. Inspired by Santa Monica Seafood https://smseafoodmarket.com/petrale-sole-with-lemon-butter-sauce-and-capers/ 

16 oz orzo pasta 

4 Tbsp butter 

8 oz cream cheese

4 Petrale sole fillets 

1 Tbsp olive oil

¼ cup flour

Salt and pepper, to taste

½ cup dry white wine 

1 lemon zested and juiced

1 Tbsp capers 

½ cup butter, cubed

1 green onion, sliced

Cook the orzo pasta according to package directions and drain the water off. Add butter and cream cheese, along with a little salt to taste, and keep warm. Preheat the skillet and add olive oil. Place flour,  salt, and pepper on a plate and dredge the sole fillets in it on both sides. Cook for 1 1/2 to 2 minutes on either side and then place on a serving platter, keep warm. Add white wine to the skillet and reduce to low heat. Zest the lemon and add the zest and lemon juice, as well as the capers, to the skillet. Cook over low heat until reduced by half. Turn the heat off and add butter cubes; spoon the hot wine sauce over the butter until it’s all melted. This will thicken the sauce. Spoon caper butter, sauce over the fish, and garnish with green onions. Serve with the orzo pasta.