4
  • 2lbsole Fillets (about 12)
  • kosher salt, to taste
  • fresh ground black pepper, to taste
  • 1/2cupflour
  • 4Tbspunsalted butter
  • 2Tbspolive oil
  • 1/2cupdry white wine
  • 1lemon, thinly sliced
  • 1Tbspfresh lemon juice
  • 1/4cupcapers, drained
  • 2
  1. Heat 2 tbsp. butter and oil in a 12" skillet over medium-high heat.
  2. Season sole with salt and pepper and dredge in flour, shaking off excess. Working in batches, add sole, and cook, turning once, until golden brown -- about 3 minutes. Transfer to a serving platter, and set aside.
  3. Add wine to the skillet, and cook, scraping bottom of pan until reduced by half -- about 2-3 minutes. Now, add the stock and the lemon slices and bring the sauce back to a boil. Continue to cook the sauce until it has reduced by half.
  4. Finish the sauce by adding the remaining butter, juice, capers, and parsley, and season with salt and pepper.
  5. Pour sauce over sole and serve immediately.
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