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. Package includes approximately 4 oz of marinade and 16 oz of raw fish.

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.