In Greek: γλώσσα με σταφύλι και κάππαρη, say: GHLOH-sah meh stah-FEE-lee keh KAH-pah-ree
This recipe for fillet of sole is quick, easy, and delicious. The sole is seasoned, dredged in flour, and lightly browned. A sauce made with grapes, capers, wine, and herbs tops the fish, adding a lovely light taste that doesn’t overwhelm the fish. The recipe can also be made with fillets of flounder or striped bass.
- 4 fillets of sole (or flounder or striped bass) about 6 ounces/170gr each
- sea salt
- freshly ground black pepper
- all-purpose flour for dredging
- 2 tablespoons of olive oil
- 1/2 cup (about 80gr) of seedless green grapes, cut in half
- 1/4 cup (60ml) white grape juice (no sugar added)
- 1/2 cup (118ml) dry white wine or vermouth
- 2 tablespoons (28.5gr) of butter
- 1 tablespoon (8.5gr) of capers, drained
- 1 tablespoon (3.8 gr) of finely chopped fresh parsley
Place 4 dinner plates or a serving platter in a warm oven to heat.
Heat oil in a non-stick skillet over medium-high heat. Season the fish fillets with salt and pepper and lightly dredge in flour. Add fish to the skillet and cook until lightly browned, about 3 minutes on each side. Transfer fish to heated plate(s) and set aside.
Add grapes, grape juice, and wine (or vermouth to the pan) and bring to a boil, using a spatula to push around anything that may have stuck to the bottom of the skillet. Add capers and parsley, reduce heat, and simmer until the sauce melds, about 3 minutes.
Adjust taste with salt and pepper if desired, pour sauce over fish and serve.
Yield: serves 4