Sole with Lemon Cream Recipe

Sole with Lemon Cream Recipe

  • 2 tablespoons butter
  • 2 pounds sole fillets, cut to make 4 pieces
  • 3/4 teaspoon salt
  • 1/4 teaspoon fresh-ground black pepper
  • 1/4 cup flour
  • 3/4 cup heavy cream
  • 1/2 lemon, zested
  • 1 tablespoon lemon juice
  • 2 tablespoons chopped fresh parsley
  1. In a large nonstick frying pan, melt the butter over moderate heat. Sprinkle the sole with 1/2 teaspoon of the salt and the pepper. Dust the sole with the flour and shake off any excess. Put the sole in the pan and cook for 2 minutes. Turn and cook until just done, about 2 minutes longer. Remove the sole from the pan.
  2. Add the cream and lemon zest to the pan. Bring to a simmer and cook until starting to thicken, about 2 minutes. Stir in the remaining 1/4 teaspoon salt, the lemon juice, and parsley. Serve the sauce over the fish.
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