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Remove from oven and keep covered 1-2 min before serving
- The 'Extra Catch' option allows for a bit more variety
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Ingredients: halibut (frozen)
Lemon Caper Petrale Sole (frozen) restricted Remove from oven and keepProducer: Get Hooked Seafood Fisherman: Dave Bishop Catch Method: Trawl Port of Landing: Fort Bragg Description: Created by Chef Brian at Crudo e Nudo in LA, this recipe combines petrale fillets in a buttery lemon caper sauce with fresh thyme and thinly sliced leeks. Ingredients: wild caught petrale sole, olive oil, white wine, meyer lemon zest, fresh thyme, capers (caper, vinegar, water, salt), leeks, salted butter (pasteurized cream, salt), lemon
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