Dover Sole In A Creamy Lemon Sauce

Hello my little minnows.  My Petrale Sole that I had at Trattoria Pinocchio‘s in the North Beach area of San Francisco was moist and flaky with just enough zing to leave a lasting memory in my mind.  Of course that made me realize that I actually have never cooked any kind of sole at home.

Until now…

My local grocery store had some fresh Dover Sole so I placed it into my cart with dreams of recreating that deliciousness for dinner.

I was daydreaming about the like and flaky fish that was going to be dinner!

When I looked into the fridge to see how I can prepare my fish, I came up with a Creamy Lemon  Sauce to serve over my pan-fried sole.

Dover Sole In A Creamy Lemon Sauce Recipe 012

Dover Sole In A Creamy Lemon Sauce
Recipe Type: Seafood
Author: Marlene Baird
Prep time:
Cook time:
Total time:
Serves: 6
  • 16 ounces fresh dover sole fillets
  • 1/2 teaspoon paprika
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 Tablespoon chives, chopped
  • 1 small shallot minced
  • 1/4 cup white wine
  • 2 Tablespoons butter, cut into 4 pieces, plus 1/2 Tablespoon
  • 2 Tablespoons fat-free half and half
  • 1 Tablespoon Arrowroot
  • Juice of 1/2 lemon
  1. Mix the paprika, salt, pepper and chives in a small bowl.
  2. Sprinkle over the sole. Set aside.
  3. Start to make the Lemon cream Sauce by pouring the pine and shallots in a small sauce pan.
  4. Heat on high until it boils and reduced by 1/2.
  5. reduce heat to medium and add butter pieces one at a time until each one melts completely and the sauce is nice and smooth.
  6. Take the two tablespoons of half and half and add the arrowroot and mix together in a small bowl. Once it has a paste-like texture add it to the wine sauce. Reduce heat to simmer and add the lemon juice.
  7. Spray a large skillet with non stick spray. Heat on medium-high heat, melt 1/2 tablespoon butter in the pan.
  8. Place the sole in the hot butter pan and reduce heat to medium and cook for about 6 to 8 minutes.
  9. Place fish on a patter and pour the lemon sauce over the fish or serve on the side
5 PP per serving

It was like butter melting in your mouth.  The sole was so flaky and delicious.  The lemon sauce was creamy and tart.  What a perfect combination.

Dover Sole In A Creamy Lemon Sauce Recipe 011


So let your next dining experience be your inspiration.

Thank for stopping by and have a great day!


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Dover Sole In A Creamy Lemon Sauce — 2 Comments

  1. Marlene,
    Your sole looks wonderful! I made a creamy lemon sauce last night, but for linguini and roasted asparagus. And it wouldn’t cook down sufficiently. Until after we finished eating!
    Great idea–I don’t cook enough fish.