Tuesday, January 28, 2014

sole with lemon butter sauce... 20 minutes

My super picky 4-year old at this and liked it and my 2-year-old foodie loved it as well! 
the goods:
1/2 cup dry white wine
8 sole fillets (4 ounces each)
16 very thin lemon slices (from 2 lemons), seeds removed
juice of 1 lemon (3 tablespoons)
3 tablespoons cold butter, cut into pieces
fresh dill sprigs, for serving

Place the wine in a large, lidded skillet. Fold each sole fillet into thirds. Arrange in the skillet; season with salt and pepper. Lay two overlapping lemon slices on each piece of fish. Bring the wine to a boil; reduce the heat to medium-low. Cover; simmer gently until the fish is opaque throughout, 3 to 5 minutes. With a spatula, transfer fish to serving plates.
Return the liquid in the skillet to a boil; cook until reduced to 1/3 cup, 1 to 2 minutes. Add the lemon juice; remove from heat. Whisk in the butter until smooth. Season with salt.; strain. Serve with the fish; garnish with fresh dill.

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