Classic Lemon Sole Francese with White Wine Butter Sauce
Delicate lemon sole fillets are dipped in egg batter and pan-fried to golden perfection, then finished with a bright lemon-white wine sauce. This elegant Italian-American classic celebrates spring with its light, citrusy flavours.
Ingredients
- 4 lemon sole fillets (approximately 150g each)
- 100g plain flour (or rice flour for gluten-free)
- 3 large eggs, beaten
- 60g unsalted butter, divided
- 3 tablespoons extra virgin olive oil
- 180ml dry white wine
- 120ml fresh lemon juice (about 3 lemons)
- 240ml chicken or fish stock
- 3 tablespoons capers, drained
- 3 tablespoons fresh flat-leaf parsley, chopped
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 1 lemon, thinly sliced for garnish
Instructions
Pat the lemon sole fillets dry with kitchen paper and season both sides with salt and pepper.
Place flour in a shallow dish and beaten eggs in another shallow dish.
Dredge each fillet in flour, shaking off excess, then dip into beaten eggs to coat completely.
Heat 2 tablespoons olive oil and 30g butter in a large non-stick frying pan over medium-high heat until butter foams.
Working in batches, cook the fillets for 2-3 minutes per side until golden brown and fish reaches an internal temperature of 63°C (145°F), ensuring the flesh is opaque and flakes easily. Transfer to a warm plate and cover loosely.
Add remaining olive oil to the pan, then pour in white wine and lemon juice. Bring to a simmer and cook for 2 minutes, scraping up any browned bits.
Add the stock and continue simmering for 3-4 minutes until sauce reduces by half.
Remove pan from heat and whisk in remaining 30g cold butter until sauce is glossy and slightly thickened. Stir in capers.
Return fish fillets to the pan, spooning sauce over them. Warm gently for 1 minute.
Serve immediately, garnished with fresh parsley and lemon slices.
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