Sautéed Sole with Lemon Beurre Blanc

This recipe is really fun to make and somewhat simple.  I discovered it while dining in Napa and have been addicted ever since.  It’s light but with a ton of flavor.  I hope you enjoy it as much as I do.


  • 2 large pieces of sole
  • 2/3 cup of dry white wine (like a Sauvignon Blanc…if you have it)
  • 2 tablespoons of white wine vinegar or Champagne Vinegar
  • 2 cloves of garlic, minced
  • salt and pepper
  • 1/3 cup of unsalted butter plus some of the pan
  • 1-2 tablespoons of lemon juice (depending on taste)
  • 2 tablespoons of capers

Makes 2 Servings

1.  Make your lemon beurre blanc sauce.  In a small saucepan over medium heat combine the following: wine, vinegar and garlic.  Bring the liquid to a boil.

2.  Reduce the heat to low and simmer gently until reduced to 1 tablespoon or in about 12 minutes.  Watch carefully so the liquid doesn’t completely evaporate. 

3. Add the 1/3 cup of butter to the liquid and whisk constantly until the butter melts and is emulsified.  Add a pinch teaspoon of salt and pepper, lemon and capers.  Whisk everything together and remove from heat, cover and let the sauce rest for 5 minutes to thicken.

4.  While you’re waiting on your sauce, prepare your fish.  Sole doesn’t take much time to cook which is why we are cooking it last.  First, pat the sole fillets with dry paper towels.

5. Season both sides with salt and pepper.

6. Get your nonstick frying pan nice and hot and melt 1 tablespoon of butter in the pan.

7.  When the foam of the butter begins to subsides and the butter is beginning to brown, add your fillets.  Make sure that your pan is coated evenly with the butter.

8.  Cook for 2 minutes and then carefully turn the fillets over and cook until firm to the touch.  It should be another 2 minutes and then done! (My flip didn’t turn out as well as I hoped and the pan wasn’t hot enough)

8.  Plate your food and enjoy!!!  Best accompanied with a healthy side salad and rice.

Let me know what you think!

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