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Sole with Lemon Cream

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.

Sole with Lemon Cream

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 !

Sole with Lemon Cream

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.

Sole with Lemon Cream

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

Sole with Lemon Cream

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 :

Sole with Lemon Cream

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 23 votes
Print Recipe Pin Recipe
Course Dinner
Cuisine Global
Prep Time 10 minutes
Cook Time 6 minutes
Total Time 16 minutes
Servings 4 Servings
Calories 624 kcal

Ingredients
  

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.
Linked up at: WEEKEND POTLUCK – The Country Cook
4.87 from 23 votes (22 ratings without comment)
Recipe Rating




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Johnna

Monday 22nd of July 2024

Absolutely delicious! Loved this recipe, will absolutely make it again and again. I topped the fish/ sauce with some parsley to make it look pretty.

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