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.
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.
Notes
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.