Dover Sole with White Wine Caper Sauce
4 (6 ounce) Dover sole fillets
Extra Virgin Olive oil to drizzle
Salt and pepper to season
1/4 cup freshly squeezed lemon juice
1/2 cup chicken stock
1/2 cup dry white wine
3.5 ounces capote capers, drained
4 Tablespoons organic butter
1/2 teaspoon salt
Preheat the oven to 400° degrees. Line a sheet pan with parchment paper. Lay the Dover sole onto the parchment and drizzle each piece with a little olive oil and sprinkle lightly with salt and pepper. Place the pan into the oven and bake for 8-10 minutes.
Add the lemon juice, chicken stock, white wine, and capers to a small sauce pan over high heat. When the mixture comes to a boil, reduce the heat and simmer for 8 minutes, the liquid should be reduced by half. Remove the pan from the heat and whisk in the butter and salt.
Serve the Dover sole with a spoonful of the caper sauce.