4 ea (4oz-6oz) Petrale Sole fillets
2 ea Russet potatoes; cleaned, skinned, and cubed into 2” size pieces
3 Tbsp. heavy whipping cream
1 Tbsp. all-purpose flour
2 Tbsp. olive oil
1 Tbsp. capers
½ cup white wine
1 ea lemon: juiced and zested
1 stick of butter
fresh parsley; chopped for garnish
Salt & black pepper; to taste
In a pot of seasoned cold water, add potatoes and let it cook until fork-tender. Drain out only the remaining liquid and add 3 tablespoons of butter and heavy cream to the pot. Mash until smooth and set aside.
Heat a large non-stick skillet on medium to high heat and add 2 tablespoons of olive oil. Lightly coat fish with flour and season with a pinch of salt and black pepper. Gently place the fish in the pan and let it cook for about 2-3 minutes on each side. Remove fish and plate.
Using the same skillet on low to medium heat, add butter, white wine, lemon juice, lemon zest, capers, salt, and pepper. Once the butter is completely melted, spoon it over your Petrale Sole. Garnish your plate with chopped parsley and enjoy it with your mashed potatoes and veggies of choice.