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Cooking Notes
Andrea
The sauce is fantastic, but I think it can all be made on the stovetop and work just as well. Less fuss and mess.
bluetomatoes
really wait and reduce the sauce at the end -- clings to the fish much better.
parsley -- take it or leave it. frankly think it's a distraction.
I used sole as well. Excellent.
Consider having it on a bed of red quinoa and leafy greens (spinach, kale, beet greens).
Red, green and white = pretty presentation
Rob-in-Philly
Don't limit your horizons to the sole family. This works just as well with stripped bass, trout, and light flavored fish like haddock and cod. Shucks it's great with chicken cutlets too...
HBN
I just tried this method and it took less time and less clean up. Thanks.
Eliot Quataert
didn't have capers. added kalamata olives instead and was great
Edie
Prepared tonight using Petrale Sole and it was delicious. But there was too much sauce and it was gray due to the crushed capers. Next time I will simply make a gremolata with the garlic, whole capers, and add zest of 1 lemon. To the reduced poaching sauce I'll add the juice of that lemon at the end. To serve I'll pour the sauce over the fish, dollop with the caper mix, and garnish with a lemon wedge. Yum!!
Janet Kidd
I would back off on the lemon juice and keep the fish covered in the oven while making the sauce. It took closer to 10 minutes for it to reduce. Otherwise, it’s a good recipe.
Mary Beth
My husband called this elegant and delicious. It was so easy! The only available lemons were Meyer and their juice was fine. I used a combination of chervil and parsley since that was in my garden. I was afraid the garlic (I used a very plump clove) would be too much but it was perfect. The timing was perfect for preparing my potatoes and salad.
Kristin C.
I'm not sure if I had an extra super sour lemon or if this recipe just has way too much lemon juice, but I found it too sour. Next time, I'd try 2 tbsp lemon juice and, if needed, add more near the end of the sauce reduction.
Otherwise it was very, very good. I'd make it again with said modifications.
sara
Under cook slightly - will cook a bit once off. Takes 10 minutes to reduce
Arline from CA
Made tonight, good but not fantastic, but probably has more to do with the blandness of the sole than anything else. Might try with another fish as one of the other responders suggested.
Katie
I made this on the stove. It was delicious, and quite easy! I served it with sweet potatoes and broccoli, which I dipped in the sauce, too. G
wlbiii
Delicious and simple. Added some fresh dill as we were short on parsley, and I would do it again. Lovely sauce for delicate sole fillets. Thank you.
Gumbo's Dog House
I made this two for tonight so scaled back proportions, a guess, for two frozen Alaskan flounder fillets. Fantastic way to cook white fish. I could eat this every day with crusty French bread to sop up the sauce. Thank you Martha Rose Shulman!
Pat Philipps
Made this again after reading the hints. Poached on the stove top, reduced the lemon, left the capers whole. It was delicious.
Alison
Did this all on the stovetop, just added fish to poaching liquid, then removed to plate (cover w/foil to keep warm) before completely done, about 5-6 minutes. Then boiled down the poaching liquid and added whisked lemon mixture and poured over fish. Served with microwaved broccoli and couscous with pine nuts, including them in the sauce pour-over. Tasty and healthy. The broccoli is really enhanced by this particular sauce. (Did not include parsley--just didn't have any.)
Josie
6-13-23 Sauce is good. Used Dover Sole. Too thin. Cooked only 3 min. But it was mushy. Make the sauce again.
Irina
Bright and fresh. I served the fish on a bed of spinach and everyone added the sauce according to their own taste. Next time, a little less garlic.
jackie
5/3/23- made with flounder. Next time make the marinade (first sauce) in advance.
Amy K
I liked chives with this rather than parsley. Agree with suggestions to make the sauce on the stovetop.
ali
Loved it! I put it over a lemon pasta and fresh butter lettuce and - embarrassing- but added an everything bagel seasoning to the fish first. So good.
Ben M
Delicious dish, though in our hands it was way too lemony. Recommend adding lemon to taste rather than following recipe exactly. Perhaps start with 1T (1/4 recommended amount) and go from there. We used dover sole.
NECook
This was excellent. Just a couple of notes: I used just under a cup of rose because that's what was in the fridge. I used very little salt (a bit less than 1/4 tsp.). Next time, 2 Tbsp. of lemon juice will be sufficient--it was a tad on the lemony side. Super easy and delicious. I love sole, and now I have another tasty recipe for it!
Cindy Hazuka
For the finish use I wisked in cubed cold butter instead of oil after turning the heat off for a real treat!
Roberta
This was DELICIOUS and I used it on crispy skin salmon filets. I followed other’s notes and made it stovetop, only roughly chopped the capers, and a super plump clove of garlic. Grateful to all for the notes!
K Merrick
If you have very fresh fish, no need to proceed beyond Step 2
Susan
Easy and elegant. Serve with crusty bread or atop mashed potatoes or rice to soak up the sauce
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