Sole with Lemone Butte Sauce

By katecar

Lemon slices help keep the fish moist during cooking. For a simple sauce, we combined lemon juice, white wine, and butter.

Prep: 10 minutes
Total: 20 minutes

Ingredients

• 8 sole fillets
• 16 very thin lemon slices
• 3 Tsb Lemon Juice
• 1/2 cup dry white wine
• 3 Tsb small pieces cold butter
• salt & Pepper

Details

Servings 4

Preparation

Step 1

1.Place wine in a large, lidded skillet. Fold each sole fillet into thirds. Arrange in skillet; season with coarse salt and ground pepper. Lay two overlapping lemon slices on each piece of fish.

2.Bring wine to a boil; reduce heat to medium-low. Cover; simmer gently until fish is opaque throughout, 3 to 5 minutes. With a spatula, transfer fish to serving plates.

3.Return liquid in skillet to a boil; cook until reduced to 1/3 cup, 1 to 2 minutes. Add lemon juice; remove from heat. Whisk in butter until smooth. Season with salt; strain, if desired. Serve with fish; garnish with fresh herbs and pepper, if desired.