The lemon sole is a second plate of fish very easy to prepare, in which the taste of the sole is combined with that of fresh citrus nectar. A pinch of flour, parsley, and salt complete the very small list of ingredients. With the sole, you can also prepare delicious rolls.
How to make lemon sole?
The delicious lemon sole is prepared in 25 minutes. First, you need to put the lemon juice aside, then carefully clean the fish fillets, finally heat them in a pan with the oil and, finally, the lemon juice. Here are all the steps of the recipe illustrated in detail.
- DIFFICULTY: LOW
- WINE: FALANGHINA
- People: 4
- TIME: 10 min of preparation, 15 min cooking
- COST: BASS
- Sole 4 fillets
- Lemon 2
- Extra virgin olive oil to taste
- Flour to taste
- Parsley to taste
- Salt to taste
- Rinse the lemons and squeeze them, putting the juice aside.
- Wash the sole fillets thoroughly and lightly flour them.
- Transfer the fillets to a pan with the oil, making sure they are heated properly on each side.
- In the last minutes of cooking, add the lemon juice and, before serving them, cover them with parsley.
Very simple lemon sole
A very easy, tasty and fast second course of fish, with the classic sole, which we often buy because they are light and the whole family likes them. Instead of gratinating them in the oven, as I usually do, I cooked them with a delicate lemon and herb sauce, which really takes just a few minutes. You can also adapt the recipe to fillets of sole or plaice, reducing the cooking times a little. Try the very simple lemon sole, and let me know!
- Preparation: 10 minutes
- Cooking: 20 minutes
- Difficulty: Low
- Portions: 2 people
- Cost: Bass
- 400-500 g Sole
- 1 Lemon(untreated)
- 30-35 g Butter
- 1 sprig Parsley
- 1 sprig thyme
- Extra virgin olive oil
- Clean the sole by removing the entrails and the skin, then rinse and pat them with kitchen paper. I advise you, if you can, to have them cleaned by your fishmonger, so as not to risk breaking them while removing the skin.
- Arrange the sole on a baking sheet covered with parchment paper greased with a little oil, salt on the surface, and put them to cook in the oven at 180 ° for about 15-20 minutes, depending on the size.
- If you don't want to turn on the oven, you can cook the fish in a pan with a drizzle of oil and a pinch of salt.
- While the sole is cooking, put the butter, the juice of about half a lemon, and a couple of tablespoons of water or vegetable broth in a pan.
- Heat over low heat for a few minutes, stirring with a whisk or spoon, until you get a sort of cream. If you want to thicken a little more, you can add half a teaspoon of cornstarch (or flour).
- When the soles are cooked, transfer them to a serving dish, pour over the lemon sauce, and sprinkle with the chopped parsley and thyme, the grated rind of the lemon, and a pinch of black pepper.
- Your lemon soles are ready, bring them to the hot table, accompanied by a side dish of potatoes or vegetables ... enjoy your meal!