Sole Santangelo
About Sole Santangelo
The Sole Santangelo is a classic dish that embodies the rich flavors of Italian coastal cuisine. Drawing its name from the patron saint of fishermen in southern Italy, Saint Angelo, this recipe captures the essence of simplicity and freshness that characterizes Mediterranean cooking. Sole, a delicate and mild-flavored white fish, serves as the centerpiece of this dish, harmonized with aromatic herbs and citrus infusions.
Historically, this dish is said to have been a favorite among local fishermen who would prepare it after a long day at sea. The combination of fresh sole with locally sourced ingredients made it not only a quick and nutritious meal but also a celebration of the ocean's bounty. Today, Sole Santangelo remains popular in upscale Italian restaurants and among home cooks seeking to recreate a taste of the Mediterranean.
Ingredients
- Sole Fillets - 4 pieces
- Olive Oil - 3 tablespoons
- Lemon - 1 large, juiced and zested
- Garlic - 3 cloves, minced
- Capers - 2 tablespoons
- White Wine - 1/2 cup
- Butter - 2 tablespoons
- Fresh Parsley - a handful, chopped
- Salt and Black Pepper to taste
Preparation
Step 1: Preparing the Sole
To begin, rinse the sole fillets under cool water and gently pat them dry using a paper towel. This ensures that the fillets will be free of excess moisture, allowing for even cooking. Season each fillet lightly with salt and black pepper on both sides, which enhances the natural flavors of the fish without overpowering it.
Step 2: Prepping the Other Ingredients
Mince the garlic cloves finely, ensuring that their flavor will disperse evenly throughout the dish. Next, wash and chop the parsley and set it aside. Juice and zest the lemon, making sure you have enough juice for the sauce. Having these ingredients prepped in advance allows for a smooth cooking process.
Cooking the Sole Santangelo
Step 1: Searing the Sole
Heat a large skillet over medium-high heat and add 2 tablespoons of olive oil. Once the olive oil is shimmering, gently place the sole fillets into the skillet. Cook the fillets for approximately 2-3 minutes on each side, or until they are golden brown and easily flake with a fork. Carefully remove the fillets and set them aside.
Step 2: Creating the Sauce
In the same skillet, reduce the heat to medium and add the remaining tablespoon of olive oil. Introduce the minced garlic to the pan, stirring frequently until it becomes fragrant but not browned. Pour in the white wine and lemon juice, deglazing the pan by scraping up any delicious browned bits left from the fish. Allow the liquid to reduce by half, concentrating the flavors.
Add the capers and butter to the skillet, continuing to stir until the butter has melted completely. The sauce should start to thicken slightly. Season with salt and black pepper to taste.
Step 3: Reuniting the Fish with the Sauce
Carefully place the cooked sole fillets back into the pan with the sauce. Spoon the sauce over the fillets to ensure they are well-coated and continue heating the dish for another 1-2 minutes to warm the fish through completely.
Serving and Enjoying
To serve the Sole Santangelo, transfer the fillets to a serving platter. Generously spoon the remaining sauce over the fish and garnish with a sprinkle of freshly chopped parsley and a bit of lemon zest. This dish pairs beautifully with a side of steamed vegetables or a light green salad for a complete meal.
For the best dining experience, accompany the Sole Santangelo with a glass of crisp white wine, such as a Pinot Grigio, to complement the light and refreshing flavors of the dish. As you enjoy this meal, remember the history and tradition behind every bite, and savor the harmonious blend of ingredients native to the Italian coastline.