msc_ecolabel

Wild sole, white wine and caper brown butter sauce, arugula

Prep time 10 mins
Cooking Time 20 mins
Serves 6
Portrait photo of chef Charlotte Langley with folded arms

Recipe By

Chef Charlotte Langley

MSC Ambassador, Owner of Scout Canning

  • 2 lbs of MSC certified sole (150 – 225g per serving)
  • ½ lb unsalted butter
  • 2 tbsp capers
  • Zest and juice of 2 lemons
  • ¼ cup Nobilo Sauvignon Blanc
  • ½ lb fresh arugula
  • Salt
  • Canola oil
  1. Preheat oven to 350°F. Cut the sole into even portions.
  2. Place sole portions on a parchment lined baking sheet and season each fillet with a little salt and a drizzle of canola oil
  3. Roast in the oven for 10-12 minutes
  4. For the brown butter sauce, melt the butter in a steel sauce pot over medium heat. Gently whisk continuously until the butter starts to brown, approximately 5 minutes. Continue to whisk a few minutes more until a darker brown colour develops, then remove immediately from heat so it doesn’t burn.
  5. Add the capers (this helps cool the butter slightly so it doesn’t sputter when you add the rest of the ingredients). Add the lemon juice, zest and white wine.
  6. Season with salt to taste. Capers can be very salty, so taste before adding too much salt.
  7. Assemble by dividing the arugula onto each pate. Place the sole fillet on top and drizzle generously with the brown butter caper sauce. Garnish with a few slices of lemon and serve immediately.

Serve with Nobilo Sauvignon Blanc and enjoy responsibly!

Ingredients

Method

  • 2 lbs of MSC certified sole (150 – 225g per serving)
  • ½ lb unsalted butter
  • 2 tbsp capers
  • Zest and juice of 2 lemons
  • ¼ cup Nobilo Sauvignon Blanc
  • ½ lb fresh arugula
  • Salt
  • Canola oil
  1. Preheat oven to 350°F. Cut the sole into even portions.
  2. Place sole portions on a parchment lined baking sheet and season each fillet with a little salt and a drizzle of canola oil
  3. Roast in the oven for 10-12 minutes
  4. For the brown butter sauce, melt the butter in a steel sauce pot over medium heat. Gently whisk continuously until the butter starts to brown, approximately 5 minutes. Continue to whisk a few minutes more until a darker brown colour develops, then remove immediately from heat so it doesn’t burn.
  5. Add the capers (this helps cool the butter slightly so it doesn’t sputter when you add the rest of the ingredients). Add the lemon juice, zest and white wine.
  6. Season with salt to taste. Capers can be very salty, so taste before adding too much salt.
  7. Assemble by dividing the arugula onto each pate. Place the sole fillet on top and drizzle generously with the brown butter caper sauce. Garnish with a few slices of lemon and serve immediately.

Serve with Nobilo Sauvignon Blanc and enjoy responsibly!

Chef Charlotte Langley

Charlotte Langley hails from PEI where she cultivated a ‘Maritime Chic’ style of cooking and a deep love for the oceans. She aims to nurture and inspire through food with consciously selected ingredients that celebrate season, terroir and the delicate ecosystems that sustain us. Constantly challenging herself and what it means to be a chef, Charlotte founded Scout Canning, North America's most trusted tinned fish company, and through her role as ambassador for the Marine Stewardship Council (MSC) she champions the importance of choosing seafood that is both sustainable and traceable.

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