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
Pairs Well With
Napa Valley Essence
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.
Copyright Jill Silverman Hough. All rights reserved. www.jillhough.com