Pan-Fried Sole Fillets with Lemon Cream Sauce
Delicate sole fillets are cooked gently in butter and covered with a smooth, tangy sauce of lemon juice, butter and crème fraîche. It is a simple French-style fish dish that feels elegant but comes together quickly, and it pairs well with rice, boiled potatoes or green beans.
Preparation Steps
Squeeze the juice from the lemons and set aside. Pat the sole fillets dry with paper towels and season both sides with salt and pepper.
Melt the butter in a small saucepan over low heat. Stir in the flour and cook for about 1 minute, stirring, without letting it brown.
Gradually whisk in the lemon juice and let the mixture bubble gently until it thickens slightly.
Whisk in the crème fraîche and simmer for 2 to 3 minutes, until smooth and creamy. Season with salt and pepper and keep warm over very low heat.
Melt a little butter in a large nonstick skillet over medium heat. Add the fillets in a single layer and cook for 2 to 3 minutes per side, until opaque all the way through and they flake easily (145°F / 63°C). Thin fillets cook quickly, so watch them closely.
Transfer the fish to warm plates, spoon over the lemon sauce and serve immediately.
Tips & Variations
- Sole is very thin and fragile; use a wide, thin spatula to turn it and cook in batches rather than crowding the pan.
- Flounder, plaice or tilapia work instead of sole, and heavy cream or sour cream can replace the crème fraîche. Add capers or chopped dill to the sauce for extra flavor.
- Refrigerate leftovers for up to 2 days and reheat gently until steaming hot, adding a splash of water to loosen the sauce.
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