I probably mentioned this earlier, but my father is an amazing cook. Totally devoted. His dishes are always succulent and he follows recipes to a tee. My mother says I am my father’s daughter but here is where the apple took a slight detour from the tree. I always tweak my recipes. part scientific curiosity and part pure laziness. I will go to any length trying to make my life in the kitchen a no-brainer. The only problem with that is the perfectionism my dad did manage to pass on to me (or was it you, mom?). I cheat on the recipe and then expect it to be perfect. It’s hard being me.
This recipe was inspired, of course, by a recipe handed to me by my father. The other lemon-caper-butter sole recipe was wonderful, but slightly more labor intensive. To my defense I can testify that I did plan to make it as is but then 5 pm arrived. Really quickly. So I did what I had to do. I cheated. And it worked. This fish remains tasty even microwaved-after-2-days-in-the-fridge.
Sole in butter, lemon and capers
8 sole fillets, thawed and paper towel dried
25 gr melted butter
1 small onion sliced thinly into graceful rings
1 lemon sliced into thin rings
1 heaping spoonful of capers
salt and pepper
Arrange your fillets in a single layer on an aluminum covered baking sheet. Brush with melted butter, season well then artfully arrange the lemon and onion rings over the fish. Sprinkle your capers over the fish. Cover with another layer of foil and cook for 15-20 minutes in a 400 F. You can definitely remove the covering foil and let brown for a few minutes.
Told you I cheated. So easy.