Every small choice we make as individuals has a big impact. Choosing sustainable blue foods supports not only a healthy planet but also the livelihoods of the people responsible for taking care of those fisheries and the communities around them..
Prep time
10 mins
Cooking Time
20 mins
Serves
6
Ingredients
- 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
Method
- Preheat oven to 350°F. Cut the sole into even portions.
- Place sole portions on a parchment lined baking sheet and season each fillet with a little salt and a drizzle of canola oil
- Roast in the oven for 10-12 minutes
- 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.
- 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.
- Season with salt to taste. Capers can be very salty, so taste before adding too much salt.
- 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!
