I’m a big fan of seafood, not only for flavor, but speed. Recipes like this sole capri make such an elegant meal that can be enjoyed any weeknight or as a special weekend meal without the fuss.
This recipe with photo for sole capri was shared with us by Wild Alaska Seafood.
Initially, I thought to share this sole capri recipe in summer, when fish is as its freshest, quick stove-top meals are in high demand and flavors like sun-dried tomato and basil sound perfectly seasonal. But since so many people may be in search of new Lenten recipes to add to their repertoire for the weeks ahead, I thought I would post this sole capri a little earlier than planned.
Special Diet Notes: Sole Capri with Sun-dried Tomato Basil Sauce
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, nut-free, peanut-free, and soy-free. It may be considered paleo if you do use wine on your paleo journey. If not, substitute stock or your favorite wine cooking alternative.
- 1 cup clam juice
- ¼ cup dry white wine
- ⅔ cup slivered fresh basil
- ⅔ cup sun-dried tomatoes in oil, sliced
- Salt, to taste
- Black pepper, to taste
- 4 wild Alaska sole fillets (4 to 6 ounces each), fresh, thawed, or frozen
- ½ tablespoon dairy-free buttery spread or coconut oil
- 4 lemon wedges, if desired
- Bring the clam juice and wine to a boil in a large (12-inch) nonstick pan. Stir in the basil and tomatoes. Cook down slightly. Season with salt and pepper, to taste. Remove from the heat but keep warm.
- If using frozen fish, rinse any ice glaze from frozen fillets under cold water; pat dry with paper towel.
- Heat buttery spread or oil over medium-high heat. Add the sole fillets and cook for 2 to 3 minutes, until browned. Gently turn the fillets over and season lightly with salt and pepper. Cover the pan tightly and reduce the 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.
- Plate the fish fillets and top with the sun-dried tomato sauce. Serve with lemon wedges.