Kitchen Stories- Sole with Lemon Butter Sauce

Here's a light and easy fish recipe for those meatless Fridays of Lent. The addition of lemon slices during cooking helps keep the fish moist and flavorful. A simple sauce made with a combination of white wine, butter and lemon juice is the perfect compliment for this dish.

Sole with Lemon Butter Sauce

(from marthastewart.com)

3/4 cup dry white wine

3 sole fillets (about 330 grams each)

coarse salt and fresh ground pepper

18 very thin lemon slices (from 2 lemons), seeds removed

3 tablespoons of lemon juice

4 tablespoons cold butter

fresh dill sprigs

1. Pour white wine in a large lidded skillet. Slice each sole fillet into 3 smaller pieces. Season with salt and pepper and arrange in the skillet. Lay two overlapping lemon slices on each piece of fish.

2. Bring the wine to a boil; reduce heat to medium low. Cover skillet with lid and simmer gently until the fish is opaque through-out, about 3-5 minutes. With a spatula, carefully transfer fish to serving plates.

3. Return the liquid in the skillet to a boil and cook until reduced to 1/2 cup. Remove from heat, then whisk in lemon juice and butter until smooth. Season with salt; strain if desired. Serve with the fish and garnish with fresh dill and freshly ground black pepper.

She Said: I love lemons and can't help but add a squeeze of lemon juice to just about everything! I have also taken up the habit of drinking warm lemon water in the morning, so you can be sure to find a regular supply of this tangy, sour and fresh smelling citrus in our kitchen.

she said: I was really surprised that this dish was really simple to make! This one's a keeper, because the recipe is so easy I can do it myself! : )


This article also appears on PhilStar.com