Lemon Caper Petrale Sole (frozen)

Producer: Get Hooked Seafood Fisherman: Dave Bishop Catch Method: Trawl Port of Landing: Fort Bragg Description: Created by Chef Brian at Crudo e Nudo in LA, this recipe combines petrale fillets in a buttery lemon caper sauce with fresh thyme and thinly sliced leeks.  Ingredients: wild caught petrale sole, olive oil, white wine, meyer lemon zest, fresh thyme, capers (caper, vinegar, water, salt), leeks, salted butter (pasteurized cream, salt), lemon slice. Instructions: Preheat oven to 375F. Line small, rimmed baking pan with foil. Lay fillets in pan. Cover evenly with marinade, placing butter and lemon slices on fillets. Cover pan with foil. Bake 8-10 min or until tops of fillets are opaque. Remove from oven and keep covered 1-2 min before serving.