4 servings

How to Make It

Arrange fish in a single layer in bottom of a 10-inch skillet; add vermouth, capers, and clam juice. Bring to a simmer; cover and simmer over medium-low heat 10 minutes or until fish flakes easily when tested with a fork. Remove fish from pan, and keep warm; reserve cooking liquid. Bring cooking liquid to a boil; cook until reduced by half (about 9 minutes). Gradually add hot liquid to egg yolk in a bowl, stirring constantly with a whisk. Return egg mixture to pan. Add mayonnaise, milk, and red pepper; cook over medium heat 1 minute, stirring constantly. Stir in parsley. Spoon 3 tablespoons sauce onto each of 4 plates; top each portion with 2 fillets and 2 toast slices.

You May Like

Ratings & Reviews

Not for us

September 30, 2015
I rarely dislike Cooking Light recipes, but we really did not like this one.  Too bad so easy to put together.  Too much of a mayo taste.  Prefer a wine, butter, caper sauce with sole.  While sole is not my favorite anyway my husband loves it but did not really care for this.  It may just be us.

pogomiss's Review

May 01, 2010
The sauce is heavenly. hard to believe this only has 5.1 fat grams. This is great and perfect for company. You need to try this!