from: Everyday Food Jan 2005
Ingredients
8 sole fillets, 3-4 oz each
16 very thin lemon slices
1/2 C dry white wine
juice of 1 lemon (3 T)
coarse salt
3 T cold butter, cut into pieces
Directions
Place wine in a large lidded skillet. Fold each sole fillet in thirds. Arrange in skillet; season with salt and pepper. Lay two overlapping lemon slices on each piece of fish. Bring wine to a boil; reduce heat to medium-low. Cover; simmer gently until fish is opaque throughout, 3-5 min. Add lemon jice; remove from heat. Whisk in butter until smooth. Season with slat; strain, if desired. Serve with fish; garnish with fresh herbs and pper, if desired.
Nutritional Info (1/4 recipe(
287 calories; 11 g fat; 38 g protein; 5.6 g carbs; 2 g fiber