By NYMetroParents Staff

Recipe: Sole Capri

February 4, 2013   |  Health Advice & Tips  

In this classic Italian fish dish, sole fillets are paired with fresh basil and sun-dried tomatoes and topped with an easy white wine sauce. Best of all: It's ready in 15 minutes!


Sole Capri recipePrep time: 5 minutes

Cook time: 10 minute

Servings: 4



1 cup clam juice

¼ cup dry white wine

2/3 cup slivered fresh basil

2/3 cup sun-dried tomatoes in oil, sliced

Salt and pepper, to taste

4 sole fillets (4 to 6 ounces each), fresh, thawed, or frozen

½ tablespoon butter

Lemon wedges, if desired



1. Bring clam juice and wine to a boil in a large (12-inch) nonstick pan; stir in basil and tomatoes. Cook down slightly. Season with salt and pepper; remove and keep warm.

2. Rinse any ice glaze from frozen fillets under cold water; pat dry with paper towel. Coat pan with nonstick cooking spray, then heat butter over medium-high heat. Add sole fillets; cook 2 to 3 minutes until browned.

3. Gently turn fillets over and season with salt and pepper. Cover pan tightly and reduce heat to medium. Cook an additional 2 to 3 minutes. (Reduce cook time by half for fresh or thawed fillets.) Cook just until fish is opaque throughout.

4. Spoon 1/3 cup of topping over fillets to serve.


Cook's Tip: Pollock or cod fillets can be substituted for sole, just adjust cook time for smaller fillets, if necessary.


Recipe courtesy of Alaska Seafood


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