Filet of Sole with Lemon-Wine Pan Sauce

Course: seafood
Servings: 2 people


  • 1/4 cup all-purpose flour
  • 1 teaspoon kosher salt, or more to taste
  • 1/4 teaspoon ground white pepper, or more to taste
  • 1 to 2 tablespoons canola or other neutral-flavored oil, divided 12 ounces sole filets
  • 1/2 cup Sauvignon Blanc or other dry white wine
  • 4 tablespoons (1/2 stick), cold unsalted butter, cut into 10 or 12 pieces
  • 2 tablespoons fresh lemon juice, plus lemon wedges for serving
  • 1 teaspoon chopped fresh parsley


  • Preheat the oven to 250°F. In a shallow bowl or pie pan, combine the flour, salt, and pepper.
    In a large skillet over medium-high heat, warm 1 tablespoon of the oil. Working in batches, dredge the fish in the flour mixture and cook until lightly browned, 1 to 2 minutes per side. Transfer the fish to plates and place in the oven. Carefully wipe out the skillet and repeat with the remaining fish.
  • Return the skillet to medium-high heat, add the wine, and cook, stirring and scraping up any browned bits on the bottom of the pan, until reduced to a thin layer in the skillet. Remove from the heat and whisk in the butter, 2 or 3 pieces at a time. Stir in the lemon juice and salt and pepper to taste.
  • Spoon the sauce over the fish. Garnish with the parsley and lemon wedges and serve.


Recipe by Jill Silverman Hough. All rights reserved.

Pairs well with 
Napa Valley Essence

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