Sole With Meyer Lemon Cream

Sole With Meyer Lemon Cream

Sole is a mild flavored fish that gets the star treatment in this dish. The sauce is based on a classic beurre blanc, and makes an impressive finish that is easy enough to make on any weeknight. The sauce will also be a perfect addition for any veggies you have on the menu – so you may want to make a little extra.
Course Main Course, Main Dish
Cuisine French


  • 1/2 cup flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 1/2 lb sole fillets
  • 8 tablespoons butter cut into pieces
  • 2 shallots chopped
  • 1 Limoneira® Meyer lemon zest & juice
  • 1/4 cup dry white wine
  • 3 tablespoons heavy cream
  • 2 sprigs Italian parsley chopped


  • Sprinkle the sole fillets with salt and pepper on both sides.
  • Add the flour to a plate, and dredge the sole fillets on both sides.
  • Heat 2 tablespoons of the butter in a large skillet over a medium-high setting until the butter is bubbling.
  • Fry the fish for about 2 minutes on one side, then flip. The fillets should be golden on both sides.
  • Transfer the fish to a baking sheet as each fillet is done, and keep warm in a low oven.
  • Saute the shallots for about 2 minutes, until fragrant, scraping up any brown bits from the skillet.
  • Add the Meyer lemon juice and zest, and the wine, to the skillet, stirring to blend.
  • Stir in the cream, and bring it to a bubbling boil as you stir.
  • Once bubbling, remove from the heat, and add the remaining 6 tablespoons of butter one at a time, as you stir constantly.
  • Arrange the fish on a platter, or divide onto plates.
  • Drizzle with the sauce, and garnish with parsley.
  • Serve immediately.


NOTE: You can substitute other delicate tasting white fish for sole, including halibut, but you may have to adjust the cooking time if the fillets are thicker.
Keyword Meyer lemons
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