Under 30 Minutes

Under 30 Minutes

Sole with Lemon-Butter Sauce

Lemon slices help keep the fish moist during cooking. For a simple sauce, we combined lemon juice, white wine, and butter.

Source

Everyday Food, January/February 2005

Sole with Lemon-Butter Sauce

prep 10 mins
total time 20 mins
servings 4

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

Step 1

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.
Step 2

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.
Step 3

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.

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Reviews (1)

jeneenj

14 Feb, 2012
really tasty, and super easy to make:-)

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