Sautéed Sole in a Lemon Cream Sauce

Simply yummy- sole in lemon cream sauce

This is one of Katie's favorite dishes. We made it after we watched Julie and Julia which launched our all French food week. It was wonderful. We made some incredible dishes. My favorite was the braised chicken with tomatoes and olives. This dish was a lot easier to make. Our entire family is crazy about capers- if you don't like them, don't add them. I also like a bit of spice so I add a bit of Creole seasoning.

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. 

Frying fish

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

The bottom line: will I make this again? Yes, I love this dish and Katie always asks for it. I will only make with a thin white fish.