This elegant pasta dish can be prepared in the time it takes to cook the pasta. Succulent pieces of sole fillet (I actually used plaice, schol in Dutch) are tossed with linguine pasta in a simple sauce of white wine, lemon zest, parsley, extra virgin olive oil and butter. It is important not to overcook the fish, as that would make it dry and fall apart. This would also be nice with fresh tagliolini.
For 2 servings
250 grams (.55 lb) sole fillets (or any other flatfish, such as plaice or turbot)
150 grams (.33 lb) linguine pasta
60 ml (1/4 cup) dry white wine
2 Tbsp extra virgin olive oil
1 Tbsp butter
salt and freshly ground white pepper
1 Tbsp minced fresh flat leaf parsley
1 clove garlic, sliced
2 tsp lemon zest
Bring a large pot of water to a boil. In the meantime, cut the fish into pieces of about 1.5 cm (1/2 inch) and season with salt and a small amount of freshly ground white pepper. Mince the parsley and make sure you have all the other ingredients ready.
When the water boils, add salt and the linguine. Cook the linguine for the time indicated on the package for al dente.
Meanwhile, heat 2 Tbsp of extra virgin olive oil in a non-stick frying pan over medium heat. Add a sliced clove of garlic, and cook until the garlic starts to color on both sides, then discard the garlic. Do not allow the garlic to brown, because that would ruin the flavor.
After discarding the garlic, increase the heat to high. Wait until the oil starts to smoke, then add the fish and cook for about 30 seconds until the fish starts to color.
Add 60 ml (1/4 cup) of dry white wine…
…and about two teaspoons of lemon zest. Cook over medium high heat until the juices start to thicken, not longer than a minute or so. The fish will overcook very quickly!
Turn off the heat. Add a tablespoon of butter (cut into smaller pieces) and a tablespoon of minced parsley.
Stir gently until the butter has melted.
When the pasta is cooked, drain it and add it to the pan with the fish.
Toss gently to avoid breaking up the fish until the pasta is coated with the sauce.
Serve at once on preheated plates.
This will work with many dry white wines as long as they are unoaked and have some nice citrus notes. Good choices are Gavi, Verdicchio dei Castelli di Jesi, Soave, Falanghina, Greco di Tufo, or Grillo.
We love clams, and this recipe for vongole alla marinara is a great way to prepare them.