Lemon Sole Recipe

Name: Lemon Sole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons extra-virgin olive oil; 5 tablespoons unsalted butter; 4 skinless fillets lemon sole, about 1 1/2 pounds (cut fillets in half at the natural break to make easier to maneuver in the pan); 3/4 teaspoon kosher salt; Flour, for dredging; 5 garlic cloves, crushed and peeled; 2 tablespoons pine nuts; 1 cup dry white wine; 2 tablespoons lemon juice; 3 tablespoons drained tiny capers in brine; 2 tablespoons chopped fresh Italian parsley

Servings: persons

2 tablespoons extra-virgin olive oil
5 tablespoons unsalted butter
4 skinless fillets lemon sole, about 1 1/2 pounds (cut fillets in half at the natural break to make easier to maneuver in the pan)
3/4 teaspoon kosher salt
Flour, for dredging
5 garlic cloves, crushed and peeled
2 tablespoons pine nuts
1 cup dry white wine
2 tablespoons lemon juice
3 tablespoons drained tiny capers in brine
2 tablespoons chopped fresh Italian parsley

1
Put the olive oil and 3 tablespoons of the butter into a large skillet set over medium heat.
2
Season the sole all over with 1/2 teaspoon salt.
3
Lightly dredge the sole in flour, tapping off any excess, and slip the fillets into the melted butter and oil.
4
Brown the fish on both sides, about 2 to 3 minutes per side.
5
Once it is browned and cooked all the way through, transfer to a warmed platter while you make the sauce.
6
Increase the heat to medium-high.
7
Scatter the garlic and pine nuts in the skillet.
8
Cook and toss until the pine nuts are toasted, about 2 minutes.
9
Add the white wine and lemon juice.
10
Bring to a boil.
11
Add the capers and the remaining 2 tablespoons butter.
12
Whisk to melt the butter, and boil the sauce until reduced by about half, 2 to 3 minutes.
13
Season with the remaining 1/4 teaspoon salt.
14
Remove the garlic cloves from the sauce, then stir in the parsley.
15
Pour the sauce over the fish, and serve.

462

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 tablespoons extra-virgin olive oil, 5 tablespoons unsalted butter, 4 skinless fillets lemon sole, about 1 1/2 pounds (cut fillets in half at the natural break to make easier to maneuver in the pan), 3/4 teaspoon kosher salt, and more.

Yes, Lemon Sole falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Lemon Sole

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