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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.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, January/February 2005


  • 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


  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.

  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.

  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.

Reviews Add a comment

  • jeneenj
    14 FEB, 2012
    really tasty, and super easy to make:-)