I cooked this simple dish in my first restaurant, Buonavia, which I opened in 1971. I made it with fresh lemon sole and fluke, bought directly from the fishermen on Long Island when in season. But you can make it with the fillet of any white fish. It is delicious and quick.

　　

Ingredients

serves 4

　　2 tablespoons extra-virgin olive oil

　　5 tablespoons unsalted butter

　　4 skinless fillets lemon sole, about 1 1/2 pounds (cut fillets in half at the natural break to make easier to maneuver in the pan)

　　3/4 teaspoon kosher salt

　　Flour, for dredging

　　5 garlic cloves, crushed and peeled

　　2 tablespoons pine nuts

　　1 cup dry white wine

　　2 tablespoons lemon juice

　　3 tablespoons drained tiny capers in brine

　　2 tablespoons chopped fresh Italian parsley

　　

Step 1

Put the olive oil and 3 tablespoons of the butter into a large skillet set over medium heat. Season the sole all over with 1/2 teaspoon salt. Lightly dredge the sole in flour, tapping off any excess, and slip the fillets into the melted butter and oil. Brown the fish on both sides, about 2 to 3 minutes per side. Once it is browned and cooked all the way through, transfer to a warmed platter while you make the sauce.

　　

Step 2

Increase the heat to medium-high. Scatter the garlic and pine nuts in the skillet. Cook and toss until the pine nuts are toasted, about 2 minutes. Add the white wine and lemon juice. Bring to a boil. Add the capers and the remaining 2 tablespoons butter. Whisk to melt the butter, and boil the sauce until reduced by about half, 2 to 3 minutes. Season with the remaining 1/4 teaspoon salt. Remove the garlic cloves from the sauce, then stir in the parsley. Pour the sauce over the fish, and serve.

　　Reprinted with permission from Lidia's Italy in America by Lidia Matticchio Bastianich and Tanya Bastianich Manuali. Copyright © 2011 by Lidia Matticchio Bastianich and Tanya Bastianich Manuali. Excerpted by permission of Knopf, a division of Random House, Inc. All rights reserved. Buy the full book from Amazon or Bookshop.