Filet of Sole With Lemon-Butter-Wine Sauce
A light, delicate meal for two. Perfect for a romantic evening. Serve it with sautéed baby vegetables and rice pilaf, leaving plenty of room for a gooey, rich dessert. Pairs beautifully with a 1998 Robert Mondavi Coastal Sauvignon Blanc.
- Flour for dredging, approximately 1 cup
- Salt and pepper to taste
- 1 pound filet of sole
- 1 Tablespoon cooking oil
- 1 cup wine
- 2 Tablespoons lemon juice
- 4 Tablespoons, or 1/2 stick, cold butter, chunked
- Lemon wedges for garnish
Combine flour, salt and pepper and spread the mixture out on a shallow dish or plate. Rinse fish and pat dry. Dredge fish in the flour so that each piece is lightly yet thoroughly coated. Meanwhile, preheat the oven to 250°F.
Heat a large skillet to medium-high. Add the oil and when it's hot, add the fish. Cook until lightly brown, approximately 2-3 minutes. Turn the fish and cook until it's cooked through, another 2-3 minutes. Don't overcook it - the fish should be opaque but still moist in the middle. Remove fish to a warm plate and put it in the oven to stay hot.
Add wine to the skillet, stirring constantly, scraping up any browned bits stuck to the bottom of the pan. When the wine has reduced to about 1/2 cup, turn off the heat and stir in the lemon juice. Whisk in the butter, one or two chunks at a time. If the sauce becomes too cool to melt the butter, briefly return the pan to the heat. Continue until all the butter has been added, heating slightly as necessary.
Strain the sauce, and serve it over the fish. Add lemon wedges for garnish.