Recipe: Aix Grenobloise

By Chris Cohen, Executive Chef, Bistro Aix // photo by Agnes Lopez

Recipe: Aix Grenobloise

Yield: 4 servings

Recipe: Aix Grenobloise

Ingredients

  • 4 pieces of sole, 6 oz. each
  • Juice of 1 lemon
  • 2-3 T. unsalted butter at room temperature
  • 2 T. capers
  • 2 T. chopped parsley
  • 2 T. vegetable oil
  • ¼ c. white wine

Instructions

  1. Warm a skillet over medium-high heat. Add vegetable oil.
  2. Sear each piece of fish on one side until brown. Remove the fish from the pan and return the pan to the stove.
  3. Add lemon juice, wine, and capers to the skillet; reduce slightly. Slowly add butter, one tablespoon at a time, until butter melts and sauce thickens. Add parsley and whisk to incorporate.
  4. Add fish back to the skillet; toss to coat with sauce.
  5. Plate each piece of fish with buttered green beans and roasted potatoes. Garnish with leftover sauce and chopped fresh parsley.
http://www.jacksonvillemag.com/2016/06/29/recipe-aix-grenobloise/