Lemon Caper Flounder, One of Our Seven Fishes

The trick to having seven fishes on the table at once is all about the planning. Combining quick last-minute dishes with a few dishes in the oven and a few cold items and you too can experience the dreamy Italian American Christmas Eve tradition at home. Lemon Caper Sole A quick saute technique like this Lemon Caper Flounder is a simple, cooked-at-the-last-minute dish for our feast this year. Rich frequently pulls out a lemon caper something, it could be scallops, sole is classic, it can be done with a thicker fish that finishes in the oven while you make the sauce. Quality of ingredients is always key, we found some lovely fresh yellowtail flounder. Fresh yellowtail flounder Flounder and sole are flatfish, on one side of the fish skin and the flesh beneath is white, on the other side the flesh is dark grey-green-brown and the flesh is darker. The white side is smaller from the same fish as well. Don’t be put off by the different colors, you’re looking for a shiny fish with responsive flesh. Put together your ingredients Gather up and prep your ingredients. Heat a large sauté pan and add some pomace olive oil or other light, high heat oil. Set up cooking station for frying flounderSet up your station because you’re going to be working quickly. Fish on hand, second dish with mixture of flour, salt, and pepper, hot pan. Lower flour-dusted flounder into hot oil Coat fish on both sides and lower, skin-side-down, carefully into the pan. Frying skin side first helps keep the flesh together when you turn it. Flounder frying in pan

Work in batches, you want to give the fish room to fry properly.

Pan Fried Flounder, flip You’ll start to see the edges brown slightly and the fish will cup up from the pan after two minutes. Flip the filets and brown on the second side. The fish will shrink as it cooks, so after flipping you can nestle another filet in. Pan Frying Flounder

Remove the filets to a clean plate, one by one, as the second side cooks through adding dredged fish as you go. Lemon Caper Flounder Pan Fried

If you were working with a thicker fish that needed more cooking, now would be the time to place it in a preheated 350 degree oven while you make the sauce. This flounder is cooked perfectly and we hold it at room temp until we finish the sauce.

Add shallots to the same pan

Using the same pan, add the shallots and saute until they become translucent, scraping up the brown bits from the pan.

Add garlic and saute. Then add Capers and warm through. Add white wine. Add garlic, sauté a moment or two. Add capers, sauté. Add white wine and bring to a simmer.

Add white wine and reduce by halfReduce by half.

Add the butter in pats and stir to incorporateAdd the room temperature butter in pats and incorporate. The butter will emulsify with the acids and make a smooth silky sauce.Add parsley, lemon zest, and a pinch of pepper

Add the parsley and lemon zest and incorporate. The sauce should have a richness to it now and coat a spoon.

Lemon Caper Flounder for The Feast of the Seven FishesYour sauce is ready, simply pour over your cooked flounder and serve.

Lemon Caper Flounder, One of Our Seven Fishes
Author: 
Recipe type: Entree
Cuisine: Mediterranean
Serves: 4
 
Ingredients
  • 1½ lb Flounder, Sole or other firm fleshed fish
  • 1 TB olive oil
  • ½ c of flour (or so for dredging)
  • ½ tsp salt
  • ½ tsp pepper
  • 2 TB Lemon zest, slivered
  • 4 TB Italian Parsley chiffonade (slivered in strips)
  • 3 TB capers
  • 1 med to small shallot finely chopped
  • 2 cloves garlic finely chopped
  • ¼ cup white wine
  • juice of a whole medium or a whole large Lemon
  • 6 TB butter
  • pepper to taste
Instructions
  1. Gather up and prep your ingredients.
  2. Set up your station because you're going to be working quickly.
  3. Fish on hand, second dish with mixture of flour, salt, and pepper.
  4. Heat a large sauté pan and add pomace olive oil or other light, high heat oil.
  5. Dredge flounder in flour to coat both sides and lower carefully, skin side down into hot oil one at a time.
  6. Don't crowd the pan. Work in batches, leaving room around the fish to fry properly.
  7. When you start to see the edges brown slightly, about two minutes flip the filets and brown on the second side.
  8. The fish will shrink as it cooks, so after flipping you can nestle another filet in.
  9. Remove the cooked filets to a clean plate, one by one, after the second side is cooked through. Add dredged fish to the pan as you go, until all fish is cooked.
  10. Using the same pan, add the shallots and saute until they become translucent, scraping up the brown bits from the pan.
  11. Add garlic, sauté a moment or two until nearly cooked through.
  12. Add capers, sauté.
  13. Add white wine and bring to a simmer.
  14. Reduce by half.
  15. Add the room temperature butter in pats and incorporate. The butter will emulsify with the acids and make a smooth silky sauce.
  16. Add the parsley and lemon zest and incorporate.
  17. Add generous pinch of pepper to taste (it is unlikely you will need to adjust for salt as the capers are plenty salty).
  18. The sauce should have a richness to it now and coat a spoon.
  19. Your sauce is ready, simply pour over your cooked flounder and serve.

 

 

Cary Hanson

About Cary Hanson

My husband and I didn't have children, we had a restaurant. For twelve and a half years we poured body and soul into Cleonice Mediterranean Bistro. We worked closely with local farmers, fishermen, and food artisans, doing our best to support our local community. We made great friends, beautiful food, and had a lot of fun. As Rich and I rediscover ourselves as our own beings outside of the all-consuming restaurant we have time to share our recipes and reminisce about Cleonice.