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This Sole Fillets with Lemon Cream Sauce recipe features tender, flaky sole simmered in a rich and velvety lemon cream sauce. Finished with fresh parsley and bright citrus flavors, this elegant seafood dish is perfect for quick weeknight dinners or special occasions.
2 tablespoons unsalted butter
2 pounds sole fillets (such as Petrale sole), cut into 4 portions
¾ teaspoon kosher salt, divided
¼ teaspoon freshly ground black pepper
¼ cup all-purpose flour
¾ cup heavy cream
½ tablespoon grated lemon zest
1 tablespoon fresh lemon juice
2 tablespoons fresh parsley, chopped
1. Prepare the Fish
Pat the sole fillets dry with paper towels. Season both sides with ½ teaspoon of the kosher salt and the black pepper.
2. Coat with Flour
Lightly dredge the sole fillets in the flour, shaking off any excess.
3. Cook the Sole
In a large nonstick skillet, melt the butter over medium heat. Add the floured sole fillets and cook for about 2 minutes per side, or until the fish is opaque and flakes easily with a fork.
Transfer the cooked fish to a serving platter and keep warm.
4. Make the Lemon Cream Sauce
In the same skillet, add the heavy cream and lemon zest. Bring to a gentle simmer and cook for approximately 2 minutes, stirring occasionally, until the sauce begins to thicken.
Stir in the remaining ¼ teaspoon kosher salt, lemon juice, and chopped parsley.
5. Serve
Spoon the warm lemon cream sauce over the sole fillets and serve immediately.
Petrale sole, Dover sole, or lemon sole all work well in this recipe.
Avoid overcooking the fish, as sole is delicate and cooks very quickly.
Fresh lemon juice provides the best flavor and brightness.
For a richer sauce, allow the cream to reduce slightly longer.
Serve with roasted vegetables, steamed asparagus, rice, or mashed potatoes.
Garnish with additional parsley and lemon wedges for presentation.
Find it online: https://allrecipesmade.com/creamy-lemon-sole/