Lemon Sole

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

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Lemon Sole
Ingredients
  • 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
Instructions
  1. 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.
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Written by Baroness Tapuzina

Michelle Nordell (aka Baroness Tapuzina) was a foodie from the womb growing up in the House of Weird Vegetables, so named by a family friend because all of the unusual and exotic food cooked and eaten there. She loves to change recipes using herbs from her garden and spices from the spice shops she enjoys visiting.

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