Entree: Italy – Sogliola ai Porri al Limone e Burro (Sole with leeks in lemon-butter sauce)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 10 min

Total 25 min

Ingredients

- 4 sole fillets, approx. 5 oz (140 g) each
- 2 medium leeks, trimmed and sliced thin, approx. 8 oz (225 g) total
- 3 tbsp (45 ml) extra-virgin olive oil
- 4 tbsp (60 g) unsalted butter, divided
- 1/3 cup (80 ml) dry white wine
- 2 tbsp (30 ml) fresh lemon juice
- 2 tbsp (30 ml) drained capers
- 2 tbsp (8 g) chopped fresh parsley
- Salt
- Freshly ground black pepper

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Season the sole fillets with salt and pepper. Heat 1 tbsp (15 ml) olive oil and 2 tbsp (30 ml) butter in a large skillet over medium heat; add the leeks and cook until very soft and slightly caramelized, about 8–10 minutes; transfer leeks to a bowl.
2. Add remaining olive oil and 2 tbsp (30 ml) butter to the skillet; when hot, add the sole fillets and sauté 2–3 minutes per side until just cooked; remove and keep warm.
3. Deglaze the pan with the white wine, scraping any browned bits; reduce by half, then stir in lemon juice and capers and simmer 1 minute.
4. Return the leeks to the pan, toss to warm in the sauce, then nestle the sole fillets back in; spoon the lemon-butter sauce over the fish, sprinkle with parsley and serve immediately.

1. Season the sole fillets with salt and pepper. Heat 1 tbsp olive oil and 2 tbsp butter in a large skillet over medium heat; add the leeks and cook until very soft and slightly caramelized, about 8–10 minutes; transfer leeks to a bowl.
2. Add remaining olive oil and 2 tbsp butter to the skillet; when hot, add the sole fillets and sauté 2–3 minutes per side until just cooked; remove and keep warm.
3. Deglaze the pan with the white wine, scraping any browned bits; reduce by half, then stir in lemon juice and capers and simmer 1 minute.
4. Return the leeks to the pan, toss to warm in the sauce, then nestle the sole fillets back in; spoon the lemon-butter sauce over the fish, sprinkle with parsley and serve immediately.