Filet of Sole with Pappardelle Pasta

This is definitely in our top ten for quick and easy dinners:

You’ll need:
Pack of Trader Joe’s Lemon Pappardelle Pasta (so yummy!) I do have a great recipe for my own pappardelle, but that wouldn’t make this recipe quick or as easy!

Dover Sole filets – They’re really thin, so get at least 2 per adult. Trader Joe’s sells them frozen and they’re really good.

1/2 cup AP flour
1 tsp lemon/pepper seasoning. I use Trader Joe’s (of course)
1/2 tsp each salt and pepper
1/4 cup minced onion
2 T olive oil
2 T butter
1/3 C grated Parmesan cheese (not the cheap crap. I shouldn’t have to say that, but I better)
1/2 cup lemon juice divided
1 lemon sliced
2 T white wine (optional)

In a skillet (large enough to hold several filets without being crowded, crush capers a bit, add minced onion and 1 T of the butter until it melts, then saute about a minute. Add 1/4 c lemon juice and wine, bring to a simmer, and cook, stirring frequently, until liquid is reduced by one-third, 1 to 3 minutes. Season with salt and pepper. Remove from heat and set aside in a separate bowl.

Prepare the pasta according to the package directions. Drain, toss with olive oil and the other T of butter, Set aside.

Mix the flour, lemon pepper, salt and pepper in a shallow dish or plate. Heat 1 T olive oil in the skillet on med. high. Pat the filets dry and lightly coat them in the flour mixture, dusting off any excess. Place in the skillet for 2 min on each side.

Add 1 T butter to the skillet whisking until it melts then add 1/4 cup lemon juice and simmer. Add the caper sauce, the pasta (with a bit of the pasta water), add the grated cheese and toss until combined. Add butter or olive oil if needed for consistency.

Serve the pasta and place 1-2 filets on top of each serving. Garnish with a fresh squeeze of lemon juice.

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