Sole with Lemon-Butter Sauce
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Everyday Food, January/February 2005
- Prep Time 10 minutes
- Total Time 20 minutes
- Yield Serves 4
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Ingredients
- 8 sole fillets (3 to 4 ounces each)
- 16 very thin lemon slices (from 1 to 2 lemons), seeds removed
- Juice of 1 lemon (3 tablespoons)
- 1/2 cup dry white wine
- 3 tablespoons cold butter, cut into pieces
- Coarse salt
Directions
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Place wine in a large, lidded skillet. Fold each sole fillet into thirds. Arrange in skillet; season with coarse salt and ground pepper. Lay two overlapping lemon slices on each piece of fish.
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Bring wine to a boil; reduce heat to medium-low. Cover; simmer gently until fish is opaque throughout, 3 to 5 minutes. With a spatula, transfer fish to serving plates.
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Return liquid in skillet to a boil; cook until reduced to 1/3 cup, 1 to 2 minutes. Add lemon juice; remove from heat. Whisk in butter until smooth. Season with salt; strain, if desired. Serve with fish; garnish with fresh herbs and pepper, if desired.
really tasty, and super easy to make:-)