Sole with Lemon Beurre Blanc

Ingredients

• 4 sole fillets (about 6 ounces each) (113g) 4 sole fillets (about 6 ounces each) (113g)
• Salt and pepper, to taste Salt and pepper, to taste
• 1/2 cup (113g) unsalted butter, divided 1/2 cup (113g) unsalted butter, divided
• 1/4 cup (60ml) fresh lemon juice 1/4 cup (60ml) fresh lemon juice
• Zest of 1 lemon Zest of 1 lemon
• 2 tablespoons (30ml) white wine 2 tablespoons (30ml) white wine
• Fresh parsley or chives, for garnish Fresh parsley or chives, for garnish

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 30g, 18g
• Carbohydrates (total, sugars): 1g, 0g
• Protein: 26g
• Fiber: 0g
• Salt: 0.5g

Preparation

1. 1.
   Season the sole fillets with salt and pepper on both sides.
2. 2.
   In a large skillet, melt 2 tablespoons of butter over medium heat.
3. 3.
   Add the sole fillets to the skillet and cook for 2-3 minutes on each side, until golden brown and cooked through. Remove the fillets from the skillet and set aside.
4. 4.
   In the same skillet, melt the remaining butter over low heat.
5. 5.
   Slowly whisk in the lemon juice, lemon zest, and white wine.
6. 6.
   Continue whisking until the sauce thickens slightly and emulsifies.
7. 7.
   Remove the skillet from heat and season the sauce with salt and pepper to taste.
8. 8.
   Place the cooked sole fillets on serving plates and drizzle the lemon beurre blanc sauce over them.
9. 9.
   Garnish with fresh parsley or chives.
10. 10.
    Serve immediately and enjoy!

Treat your ingredients with care...

• Sole fillets — Make sure to pat the fillets dry before seasoning them to ensure a crispy exterior when cooked.

Tips & Tricks

• For a variation, you can substitute the sole fillets with other white fish such as halibut or cod.
• Be careful not to overcook the sole fillets, as they can become dry and lose their delicate texture.
• If you prefer a more pronounced lemon flavor, you can add a little extra lemon zest to the beurre blanc sauce.
• Serve the dish with a side of steamed asparagus or roasted potatoes for a complete meal.
• To make the dish even more luxurious, you can add a splash of white wine to the beurre blanc sauce just before serving.

Serving advice

Serve the Sole with Lemon Beurre Blanc as a main course, accompanied by a side of steamed asparagus or roasted potatoes. Garnish with fresh herbs for an added touch of freshness and visual appeal.

Presentation advice

Arrange the cooked sole fillets on individual serving plates and drizzle the lemon beurre blanc sauce over them. Garnish with a sprinkle of fresh parsley or chives for an elegant presentation.