Melt-in-the-mouth Sole with Lemon Cream. Quick to cook, juicy Sole recipe and the amazing Lemon Cream is made in the same skillet.

This is by FAR the best Sole recipe I have been making. And also the reason I never order Sole at a Seafood restaurant, simply because I know it will not taste nearly as good as this recipe (simple as it is!)

Together with the Lemon Cream you can serve the Sole to your family or guests. If they love Sole (or fish for that matter), your guests will be blown away with the amazing taste of the Sole with Lemon Cream.

The Lemon Cream is much creamier than my usual Lemon Garlic Butter Sauce, but oh so heavenly with the Sole !

I love to use Canadian Sole that is delicate and sweet, yet mild. The cooked Sole flesh literally falls off the bones which makes it a joy to eat.

You can of course use any Sole you prefer or are available to you. You might even come across Lemon Sole.

Now what is Lemon Sole ??

Lemon Sole is also a flat fish (Flounder really), and for some reason got the French name “Limande-Sole” which literally means flatfish, which in turn became Lemon Sole. It does not taste like Lemon but do have a pale yellow color.

First of all, I would recommend using Canadian Sole.

However if you can not get hold of Canadian Sole, any other Sole would do, i.e. Dover Sole, Lemon Sole or any of the substitutions below.

Substitutions for Sole fish :

• Cod
• Tilapia
• Plaice
• Flounder

What to serve with Sole with Lemon Sauce :

• Mashed potatoes and just about any vegetable side dish (or two)
• Fries with a large helping of a crunchy Salad on the side

More Fish and Seafood recipes you might like :

• Mussels In Lemon Garlic-Butter Sauce
• Smothered Fish (a.k.a. Fish Mornay)
• Thai Mussels
• Pistachio Crusted Salmon
• Cheesy Garlic Shrimp Appetizer

Sole with Lemon Cream

Sole with Lemon Cream

Linda Nortje

Melt-in-the-mouth Sole with Lemon Cream. Quick to cook, juicy Sole recipe and the amazing Lemon Cream is made in the same skillet

4.87 from 22 votes

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Course Dinner

Cuisine Global

Prep Time 10 minutes mins

Cook Time 6 minutes mins

Total Time 16 minutes mins

Cook ModePrevent your screen from going dark

Servings 4 Servings

Calories 624 kcal

Ingredients

  

1x2x3x

SOLE :

• 1 tablespoon Olive Oil
• 1 tablespoon Unsalted Butter
• 900 grams Sole Fillets skinless, cut to make 4 portions ( 2 pounds )
• 1 cup All-Purpose Flour
• 2 teaspoons Salt
• 1 teaspoon Black Pepper freshly milled

LEMON CREAM :

• 1 cup Fresh Cream heavy cream/whipping cream
• Grated Zest from one small Lemon
• Salt to taste
• 1 tablespoon Lemon Juice freshly squeezed
• 2 tablespoons Parsley freshly chopped

Instructions

 

SOLE:

• In a large non-stick skillet melt the Butter over medium heat and add the Olive Oil - stir to combine
• Mix the Flour, Salt and Black Pepper and dip each Sole fillet in the seasoned Flour
• Place the coated Fillets in the skillet and fry 2 minutes - gently turn over and fry the other side 2 minutes as well - remove the Sole from the skillet and keep aside

LEMON CREAM:

• Add the Fresh Cream and Lemon Zest to the skillet - simmer until thickened a little (about 2 minutes) - remove from heat
• Stir in the Salt, Lemon Juice and Parsley
• Serve immediately over the Sole

Notes

See in post for fish alternatives should you not have Sole available

Nutrition Facts

Sole with Lemon Cream

Serving Size

 

1 Servings

Amount per Serving

Calories

624

% Daily Value*

Fat

 

39

g

60

%

Saturated Fat

 

21

g

131

%

Trans Fat

 

1

g

Polyunsaturated Fat

 

14

g

Cholesterol

 

218

mg

73

%

Sodium

 

2043

mg

89

%

Carbohydrates

 

29

g

10

%

Fiber

 

2

g

8

%

Sugar

 

3

g

3

%

Protein

 

40

g

80

%

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition value, where given, is not always accurate. Please also check your ingredient labels.