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Fish and Seafood Sautéd Lemon Sole on Smashed Potatoes
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| 1 lb | sm new potatoes 4 T chpd parsley 3 T olive oil 3T lemon juice |
| 4 small | sole filets, (3/4 lb) 1/4 cup flour 1/2 cup dry white wine |
| 2T | chopped shallot 2 T capers, drained |
Simmer potatoes until tender. Drain, reserve 1/4 cup water and return potatoes to pot. Add water, 2 T parsley, 1 T oil, and 1 1/2 T juice. Coarsely mash and season. Cover. Pat fish dry. Mix flour and 1/4 tsp each salt and pepper in dish. Coat fish.
Heat remaining 2 T oil in nonstick skillet over medium heat. Cook fish, turning, until golden and just cooked through-4minutes. Transfer to plate.
Simmer wine with shallots and capers in skillet until reduced by half, 3 minutes. Add remaining 2T parsley and 1 1/2 T juice. Serve with fish and potatoes.
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