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CTB: Sole a la grenobloise

This week for Cook the Book I made a very easy fish recipe. The original calls for sole, though you could use any flaky white fish. 

I served this alongside wilted spinach. 

Sole a la grenobloise

1/2 cup milk

1 cup flour with a few grinds of black pepper added

4 fillets of sole, skin removed

1/2 cup olive oil

4 tablespoons butter

2 tablespoons capers, rinsed and drained

1 lemon, skin and pith discarded and cut into small circles

Maldon sea salt


Put the milk and the flour in separate shallow bowls. Dip the fillets in the milk and then lightly dredge in the flour. 

Heat the olive oil and 2 tablespoons butter in a large nonstick skillet over medium-high heat. Gently lay the fillets down in the skillet and cook for 2 minutes on each side or until cooked through and golden brown. 

In a small pan, melt the remaining 2 tablespoons of butter. When just beginning to brown, swirl in the capers and remove from heat. Add the lemon circles. 

Transfer the fish fillets to a serving plate and spoon over the caper sauce. Sprinkle each fillet with a bit of course salt and serve. 


Logan's Thoughts

The fish preparation method yielded a great consistency. The flavor by itself is a bit bland, but the capers/lemon mixture make up for this. The next time I make this I would add a few spices and herbs to the flour mixture to amp up the flavor. 

For a full meal, this would be good with a baked sweet potato.