Here's a light and easy fish recipe for those meatless Fridays of Lent. The addition of lemon slices during cooking helps keep the fish moist and flavorful. A simple sauce made with a combination of white wine, butter and lemon juice is the perfect compliment for this dish.
Sole with Lemon Butter Sauce
3/4 cup dry white wine
3 sole fillets (about 330 grams each)
coarse salt and fresh ground pepper
18 very thin lemon slices (from 2 lemons), seeds removed
3 tablespoons of lemon juice
4 tablespoons cold butter
fresh dill sprigs
1. Pour white wine in a large lidded skillet. Slice each sole fillet into 3 smaller pieces. Season with salt and pepper and arrange in the skillet. Lay two overlapping lemon slices on each piece of fish.
2. Bring the wine to a boil; reduce heat to medium low. Cover skillet with lid and simmer gently until the fish is opaque through-out, about 3-5 minutes. With a spatula, carefully transfer fish to serving plates.
3. Return the liquid in the skillet to a boil and cook until reduced to 1/2 cup. Remove from heat, then whisk in lemon juice and butter until smooth. Season with salt; strain if desired. Serve with the fish and garnish with fresh dill and freshly ground black pepper.
She Said: I love lemons and can't help but add a squeeze of lemon juice to just about everything! I have also taken up the habit of drinking warm lemon water in the morning, so you can be sure to find a regular supply of this tangy, sour and fresh smelling citrus in our kitchen.