It is time for our Cooking Light Virtual Supper Club. . . I might be in Italy, but I haven't missed a Virtual Supper Club in 6 years. And I am certainly not going to miss this one.
This is our final Supper club meeting. As with most of the blogging world, things have changed. We are all busy, and it becomes a struggle to post on a regular basis (can I get an Amen!) We have all agreed that this would be our final supper club meeting. I am sad to see it go, because I have formed friendships with these other cooks.
We decided for this menu we would celebrate the lovely lemons of Amalfi. . . I went to the cooking light pages and found this recipe for Sole with Lemon Caper Sauce
Lemon Sole with a Lemon Caper Sauce
1 Tbs olive oil
1 sole fillets
1/2 tsp salt
1/4 tsp pepper
1 tsp butter
1 garlic clove minced
3/4 cup chicken broth
2 Tbs capers
1 Tbs fresh lemon juice
Heat oil in a large nonstick skillet over medium heat. Sprinkle fish with salt and pepper. Place fish in pan; cook 3 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Remove fish from pan.
Melt butter in pan. Add garlic; cook 1 minute or until lightly browned. Add broth, scraping pan to loosen browned bits. Bring to a boil; cook until reduced to 1/4 cup (about 6 minutes). Stir in minced capers and juice; cook 3 minutes or until sauce is slightly thickened. Remove from heat; stir in parsley. Serve immediately.
This makes for a dish that is so light and fresh, you would think you were at the villa in Positano.
Now . . . let's see what everyone else has brought for our final Virtual Supper Club.
Jerry has make a Lemon Martini
Val is making Pasta with Creamy Lemon Sauce
Sara is making Asparagus with a Garlic Lemon Sauce
Shelby is bringing a Lemon Swirl Cheesecake
Y'all enjoy ~