Sole With Lemon Cream

1. 1

   In a large nonstick frying pan, melt the butter over moderate heat. Sprinkle the sole with 1/2 teaspoon of the salt and the pepper. Dust the sole with the flour and shake off any excess. Put the sole in the pan and cook for 2 minutes. Turn and cook until just done, about 2 minutes longer. Remove the sole from the pan.

2. 2

   Add the cream and lemon zest to the pan. Bring to a simmer and cook until starting to thicken, about 2 minutes. Stir in the remaining 1/4 teaspoon salt, the lemon juice, and parsley. Serve the sauce over the fish.

3. 3

   Fish Alternatives: Other members of the flounder family, such as sand dab or fluke, will go well with the sauce, as will such mild fish fillets as trout, hake, or whiting.

4. 4

   Wine Recommendation: A ripe, full-flavored chardonnay with oak overtones will be well suited to the richness of this creamy dish. Try a bottle from California or Australia.

* Per serving · 4 servings · Values may vary.

No additional tips available.