Baked Dover Sole with Sicilian Lemon, Caper, and Garlic Sauce

Tonight's dinner featured Publix's "this fish that's on sale this week," Dover Sole.  Dover Sole is prized for its mild, buttery, sweet flavor and versatility, and for its ease of filleting. These were very thinly sliced fillets and were extremely delicate in handling. A little thicker fillet would have made preparation easier.

1 1/2 lb. Dover Sole fillets

salt and freshly ground black pepper

1 T. extra virgin olive oil

3 T. finely chopped shallot

1 cup dry white wine

For the sauce:

1 large garlic clove, minced

2 T. capers, rinsed and coarsely chopped

1/4 cup Sicilian Lemon Balsamic Vinegar

3 T. olive oil

2 - 4 T. finely chopped parsley

Preheat oven to 400 degrees. Add enough olive oil to a baking dish large enough to accommodate all the fillets in one layer. Lay the fish in the baking dish(es) and season with salt and pepper.

Heat the olive oil over medium heat in a medium skillet and add the shallots. Cook, stirring, until tender and translucent, about 3 minutes. Add the wine to the pan, bring to a boil, and pour the wine and shallots over the fish. Return the skillet to the stove (make sure the heat is off) for later use. 

Cover the baking dish with foil and place in the oven. Bake 8 - 10 minutes, or 5 minutes for each 1/2 inch of thickness, until the fish is opaque and pulls apart easily with a fork.

While the fish is in the oven, whisk together the garlic, capers, lemon balsamic vinegar, and olive oil.

When the fish is done, remove it from the oven and carefully transfer it to a platter or plates. Cover and keep warm. Pour the liquid that's in the baking dish into the skillet and turn the heat on high. Reduce, stirring often, to about 1/4 cup. The mixture will be thick. Stir in the garlic and caper mixture and the parsley. Whisk together, taste and adjust seasoning, pour over the fish and serve.

Adapted from a recipe from Martha Rose Shulman