Lemon slices help keep the fish fillets moist during cooking. For a simple sauce, we combined lemon juice, white wine, and butter.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
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.
Step 2
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 the fish to serving plates.
Step 3
Return the liquid in the skillet to a boil; cook until reduced to cup, 1 to 2 minutes. Add the lemon juice; remove from the heat. Whisk in the butter until smooth. Season with salt; strain, if desired. Serve with the fish; garnish with fresh dill and pepper, if desired.
