Lemon Sole in Cornmeal with Tomato Caper Relish

Description

This recipe came from an estate sale. I obtained it when I purchased the family collection from the Wilmot Estate in Rowlett, Texas in 1996. From "Catsrecipes Y-Group"

Ingredients

• ½ cup plain yogurt
• 2 tablespoons chopped fresh basil leaves
• ¼ cup cornmeal
• ½ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• 1½ pounds lemon sole cut in 40 pieces
• 2 tablespoons extra virgin olive oil

Tomato Caper Relish

• 1 cup fresh tomatoes seeded peeled and diced
• ¼ cup red onion diced
• ¼ cup capers
• 1 tablespoon chives finely sliced
• 1 tablespoon olive oil
• 1 clove fresh garlic minced
• ¼ teaspoon salt
• ¼ teaspoon freshly ground white pepper
• juice of ½ lemon

Procedures

1. Turn the oven to broil and lightly grease a broiler pan.
2. Stir together the yogurt and chopped basil then set aside.
3. Blend cornmeal, salt and pepper together.
4. Brush the sole with olive oil and dredge in the cornmeal mixture.
5. Arrange fillets on the broiler pan and broil them without turning for 4 minutes.
6. Pull the pan out from under the broiler and spread a thick layer of the basil yogurt mixture over the top of each piece.
7. Put the pan back under the broiler for 30 more seconds.

Tomato Caper Relish

1. To make relish combine all ingredients and serve over fish.