Savory Sole au Beurre Blanc

Enjoy a flaky sole fillet topped with a luscious beurre blanc and tangy capers—a true French bistro experience.

⏱️ Cooking Time: 20 minutes | 🍽️ Servings: 1

Instructions

1. 1.
   Begin by patting the 6 oz sole fillet dry with a paper towel. Ensure it is thoroughly dry to achieve a nice sear. Season lightly with salt and pepper on both sides for enhanced flavor.
2. 2.
   In a skillet over medium-high heat, melt 1 tbsp of unsalted butter until it begins to foam. Gently lay the sole fillet in the pan. Cook for about 2-3 minutes on each side, or until the fish is opaque and flakes easily with a fork. Remove from the pan and set aside on a warm plate.
3. 3.
   Reduce the heat to medium and pour 1/4 cup of dry white wine into the same skillet. Scrape the bottom of the pan with a spatula to deglaze, incorporating any flavors left by the fish. Allow the wine to simmer until it reduces by half, about 2 minutes.
4. 4.
   Lower the heat to medium-low and whisk in the remaining 1 tbsp of unsalted butter. As the butter melts, add 1 tbsp of lemon juice, whisking continuously to create a silky sauce. If the sauce appears too thin, continue to cook it gently until it thickens slightly.
5. 5.
   Finally, add 1 tbsp of capers to the sauce and pour it over the fish. The capers add a tangy bite that complements the buttery sauce. Serve immediately, enjoying the balance of bright acidity and rich creaminess.