serves 4
2 tablespoons unsalted butter
2 pounds sole fillets (such as petrale sole), cut into 4 pieces
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup all-purpose flour
3/4 cup heavy cream
1/2 tablespoon grated lemon zest
1 tablespoon lemon juice
2 tablespoons fresh parsley, chopped
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.
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, lemon juice, and parsley. Serve the sauce over the fish.
Suggested pairing
A ripe, full-flavored Chardonnay with oak overtones accentuates the modest richness of this creamy, citrusy dish. In this case, a Californian or Australian Chardonnay is recommended to help enhance the delicate flavors of this recipe.