Fillet of Sole with Lemon-Wine Pan Sauce
This is a delicious light recipe, the mild taste of the lemon sole goes perfect with
- 1/4 cup all purpose flour
- 1 teaspoon kosher salt (or more to taste)
- 1/4 teaspoon ground white pepper (or more to taste)
- 2 tablespoons canola (or other neutral-flavored oil, divided)
- 400g of lemon sole fillets
- 1/2 cup sauvignon blanc (or other dry white wine)
- 4 tablespoons unsalted butter (cold, cut into 10 or 12 pieces)
- 2 tablespoons fresh lemon juice (plus lemon wedges for serving)
- 1 teaspoon fresh parsley (chopped)
Preheat the oven to 180°C. In a shallow bowl or pie pan, combine the flour, salt, and pepper.
In a large skillet over medium-high heat, warm 1 tablespoon of the oil. Working in batches, dredge the fish in the flour mixture and cook until lightly browned, 1 to 2 minutes per side. Transfer the fish to plates and place in the oven. Carefully wipe out the skillet and repeat with the remaining fish.
Return the skillet to medium-high heat, add the wine, and cook, stirring and scraping up any browned bits on the bottom of the pan, until reduced to a thin layer in the skillet. Remove from the heat and whisk in the butter, 2 or 3 pieces at a time. Stir in the lemon juice and salt and pepper to taste.
Spoon the sauce over the fish. Garnish with the parsley and lemon wedges and serve.