Aug 262007
 

Last night I made a nice light fish dish for a hot August night.

Lemon Sole

Serving Size: 2

6 fillets of sole

Zest of 1 lemon

Juice of 3 lemons

1 cup dry white wine

1 tablespoon fresh thyme, chopped

2 cloves garlic, minced

2 tablespoons single cream (half and half), creme fraiche or thick yogurt

Put approximately two tablespoons of olive oil in pan on a medium flame. Add the garlic and then the fish, lemon juice, white wine and the thyme. Cook covered for about five minutes or until the fish is done. Remove the fish and reduce the sauce to about a third, add the cream and stir until thickened. Place the fish back in the pan and spoon the sauce over the fish. Sprinkle on the lemon zest and serve.

http://www.baronesstapuzina.com/2007/08/26/lemon-sole/

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