Brian in the Kitchen Recipes
BRIAN IN THE KITCHEN brought to you by Stittsworth Meats
November 20 2015
Fish with Lemon Cream Sauce
2 tablespoons butter
2 pounds sole fillets, cut to make 4 pieces (any white fish will work)
3/4 teaspoon salt
1/4 teaspoon fresh-ground black pepper
1/4 cup flour
3/4 cup heavy cream
Grated zest of 1/2 lemon
1 tablespoon lemon juice
2 tablespoons chopped fresh parsley
In a large nonstick frying pan, melt the butter over moderate heat. Sprinkle the sole with 1/2 teaspoon of the salt and the pepper. Dust the sole with the flour and shake off any excess. Put the sole in the pan and cook for 2 minutes. Turn and cook until just done, about 2 minutes longer. Remove the sole from the pan.
Add the cream and lemon zest to the pan. Bring to a simmer and cook until starting to thicken, about 2 minutes. Stir in the remaining 1/4 teaspoon salt, the lemon juice, and parsley. Serve the sauce over the fish.