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    • Cornish Sole with Red Wine and Shallot Sauce

    Mark Sharron
    Easy
    30 Minutes
    2
    Cornish Sole with Red Wine and Shallot Sauce is a classic seafood dish that will impress. This dish is easy to prepare and is full of flavour. The combination of the sweet red wine and the tartness of the shallots creates a delicious sauce perfect for the delicate taste of the sole. The capers add a salty, briny flavour that complements the other ingredients. This dish will surely be a hit at any dinner party or special occasion.
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    Ingredients

    • 4 Cornish sole fillets
    • 2 tablespoons olive oil
    • 2 tablespoons butter
    • 1 large shallot, minced
    • 1/2 cup dry red wine
    • 2 tablespoons capers
    • 2 tablespoons chopped fresh parsley
    • Salt and freshly ground black pepper to taste
    • Lemon wedges for garnish (optional)

    Method

    • Cornish Sole with Red Wine and Shallot Sauce: Step-by-Step Method
    • Preheat a nonstick or stainless steel skillet over medium heat
    • Season both sides of the Cornish sole fillets lightly with salt and black pepper
    • Pat the fillets dry with paper towels
    • In a small pan, add olive oil and heat over medium-low heat
    • Add the minced shallot to the pan and sauté gently until soft and translucent, about 2-3 minutes
    • In a separate pan, add 1 tablespoon butter and 1 tablespoon olive oil over medium-high heat
    • Once the butter foams, carefully lay in the sole fillets, presentation side down
    • Sear the fillets for 2 minutes without moving, allowing for light browning
    • Flip fillets gently and cook another 1-2 minutes, until just opaque and cooked through
    • While the fish cooks, deglaze the shallot pan with the dry red wine, scraping any fond
    • Reduce the wine-shallot mixture by half, about 3-4 minutes simmering
    • Stir in the remaining tablespoon of butter to the sauce to emulsify and enrich
    • Add capers and half of the chopped parsley to the sauce, stir well
    • Taste the sauce and adjust seasoning with salt or pepper if needed
    • Remove the sole fillets to warm plates
    • Spoon the red wine and shallot sauce generously over/around the fillets
    • Sprinkle with remaining fresh parsley
    • Garnish each plate with a lemon wedge (optional)
    • Serve immediately, ensuring both fish and sauce are hot
    • Recommended: Plate on warm white dishes for contrast and a drizzle of olive oil for sheen