Pan-Fried Sole with Lemon Butter Sauce

Pan-fried sole fillets served with a creamy white wine and lemon butter sauce, topped with fresh chives and dill.

Quick Fish Seafood Main Course Gluten Free

Estimated Nutrition

Calories

483.5

kcal / serving

1450.5 kcal total

Carbs

2.8g

per serving

8.5 g total

Fat

42.8g

per serving

128.4 g total

Protein

19.4g

per serving

58.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Butter

For the sole

100

Double Cream

Butter

For the sauce

Fruits

0.5

piece

Lemon Juice

Juice only

Liquids

White Wine

NutsSeeds

to taste

Salt

to taste

Black Pepper

Freshly ground

tbsp

Chive

Chopped fresh

tbsp

Dill

Chopped fresh

OilsFats

Olive Oil

Seafood

piece

Sole

Fillets

Method

Simmer white wine in a saucepan for 4-5 minutes until reduced.

Heat butter and oil in a frying pan.

Season sole fillets with salt and pepper and place in the pan.

Cook fillets for 3-4 minutes on each side until cooked through.

Add double cream and butter to the wine and simmer until thickened.

Stir in lemon juice and remove from heat.

Serve fish with sauce poured over and sprinkle with herbs.