|Simply yummy- sole in lemon cream sauce|
Sautéd Sole in a Lemon Cream Sauce
2 Tbsp Butter
2 Tbsp of Oil
1/4 Cup (30 g) of Flour
1/4 Tsp of Salt
1/2 Tsp of Pepper
1/4 Tsp Creole Seasoning (Optional)
1-2 lbs (.45-.9 kg) of White Fish, Cut into 4 oz. Pieces
1 Cup (240 ml) of Fat Free Half and Half
Zest from a Lemon
Juice from Half of a Lemon
1 Tbsp of Chopped Parsley
1/2 Teaspoon of Capers
Melt butter and oil in a frying pan over medium heat.
|Butter melting in the frying pan|
Dredge fish in a mixture of flour, salt, and pepper.
Place fish a couple pieces at a time in the frying pan (don't crowd). Depending on the thickness of the fish sauté for a couple of minutes to several minutes. When the fish is ready it is when it turns opaque. Remove fish to a plate and keep warm.
|Making the cream sauce|
To make the sauce add the half and half and lemon zest to the frying pan. Bring to a simmer and cook until the sauce begins to thicken. Remove from heat. Stir in the lemon juice and parsley. Serve the sauce over the fish and sprinkle capers on top.
|The finished fish|