Solewithlightlemonsauce Recipes

EASY PAN FRIED SOLE FISH WITH LEMON-BUTTER SAUCE

Steps:

• Mix the flour with seasoned salt and pepper in a shallow dish.
• Dredge the fish fillets in the flour mixture.
• Heat a large skillet over high heat.
• Add in about 3 tablespoons butter to the hot skillet.
• Saute the fillets in 2 batches, cooking on each side (on high heat about 2 minutes per side) or until just cooked through; transfer the fish to a plate to keep warm.
• Add in the remaining 4 tablespoons butter and cook until golden in colour; add in lemon juice, bring to a boil and add in the parsley.
• Season the sauce with salt and pepper.
• Pour the warm sauce over the fish.
• Serve immediately.

SOLE WITH LIGHT LEMON SAUCE

Steps:

• In large deep skillet, add broth, garlic, carrots and asparagus and bring to boil.
• Reduce heat to medium low, add fish and cook for about 3 minutes until fish is done. (it is done when it flakes easily with a fork).
• Carefully remove fish and veggies with a slotted spoon to serving plate. Cover and keep warm.
• Mix together flour and butter. Bring the broth to a boil and gradually whisk in the butter mixture until sauce begins to thicken.
• Remove from heat and whisk in wine, lemon rind and juice.
• Season with pepper is desired.
• Pour sauce over fish and veggies.
• Serve with potatoes, brown rice or a multigrain roll.