This recipe was first published on JaimeGeller.com
There’s food and then there’s food. This is one of those simple, light dishes – yet it’s supremely robust and flavorful. Dover sole is one of life’s culinary delicacies and can cost you more than a steak at most restaurants. It’s white, firm, mild-flavored and best paired with a lemon wine sauce. It’s so easy to eat – just one of those things that goes down easy. It’s a super thin piece of fish, too: you don’t even need teeth to enjoy it (but don’t waste it on the baby!)
At the fish counter, you’re most likely to find lemon sole or gray sole much more affordable, and it’s still delicious. Sole is such a nice fish that really doesn’t need much to make it amazing. Just a little lemon and butter and you can make a restaurant quality meal in no time.
When cooking with wine you don’t want to use actual cooking wine, it’s best to find a bottle of an affordable wine that you wouldn’t mind drinking. Try a mixed case of budget-friendly kosher wines, you might even find a bargain wine you really like.
INGREDIENTS
- 3 lemons, divided
- 3 tablespoon unsalted butter
- 1/2 cup dry white wine
- 1/4 cup vegetable stock or water
- 6 sole filets, about 2 pounds, skin & bones removed
- 1 teaspoon kosher salt
- Freshly ground black pepper
- 3 tablespoon chopped parsley
PREPARATION
In a small saucepan, heat juice from 2 lemons, zest from 1 lemon, butter, wine and stock or water and bring to a boil. Reduce and simmer for 10 to 12 minutes or until reduced by about half. Meanwhile, heat broiler to high and grease a sheet pan with cooking spray. Season fish with salt and pepper and broil on high for 6 to 10 minutes or until flakey and cooked all the way through. Cut remaining lemon into thin slices. Serve each filet with a generous drizzle of sauce, sliced lemon and a sprinkle of parsley.
