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Baked Lemon Sole with Lemon and Caper Paste

This effortless and elegant little entrée is prefect for a cozy supper for two. The fish cooks in 10 minutes and the ‘lemon and caper paste’ (we agree — not the most appealing of descriptions, although it is delicious) can be made ahead of time. A simple salad and crusty bread will round out this easy meal. Feel free to use another thin white fish such as tilapia.

Baked Lemon Sole with Lemon and Caper Paste

3½ oz. capers (scant ½ cup)
1 oz. grated Parmesan cheese (2 tbs.)
zest of 1 lemon, finely grated
3½ fl. oz. olive oil
zest of ½ lemon, peeled into large strips
2 sprigs thyme
2 shallots, thinly sliced
2 large or 4 small fillets lemon sole
2 tbs. butter

First make the caper paste. In a small food processor or with a pestle and mortar, combine the capers, Parmesan, lemon zest, and olive oil. Season and mix into a paste. Set aside or chill for up to two days.

Heat the oven to 425°F. In a baking dish, place the lemon peel strips, thyme, and shallots. Lay the sole on top and drizzle with a little water or white wine. Season and dot with the butter. Cook for 10 minutes.

Remove to a plate and top with the shallots from the baking dish and a dollop of the caper paste.

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