| Prep: 15 mins | Cook: 20 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 310 | 13g | 3g | 10g |
| sugars | fibre | protein | salt |
| 1g | 0g | 26g | 0.50g |
Why I Love Spanish Lemon Sole
I am a staunch advocate for the belief that food is the language that resonates through every culture and for today, I am thrilled to share one of my recipes that I hold dear to my heart –- the delectable Spanish dish, Lemon Sole.
Cooking Lemon Sole: A Dance of Taste and Culture
Meandering along my culinary journey, it was the Spanish kitchen that whipped up a gastronomy shockwave, which till date sends ripples through my taste buds. The inspiration for this exotic, unparalleled dish, however, traces back to one of the doyens of Spanish cuisine, Ferran Adrià. I felt an instant connection with his love for reinventing traditional dishes, and decided to put my own spin on this exquisite seaside staple.
Decoding the Ingredients
Our Spanish Lemon Sole recipe tips its hat to the principle of ‘sencillez’ – simplicity. A humble gathering of 10 ingredients does the magic. This includes six lemon sole fillets, with each weighing about seven ounces, three tablespoons of olive oil, half a cup of all-purpose flour, salt and freshly ground black pepper to taste, two medium lemons juice and zest, three minced garlic cloves, a small bunch of parsley finely chopped, a cup of dry white wine, and two tablespoons of unsalted butter.
The simplicity of these ingredients provides a canvas for the flavors to create a gastronomic masterpiece. There’s an impeccable balance – the refreshing tartness of the lemons complementing the buttery richness of the sole fillets, the slight warmth from the pepper marrying well with the zing of the garlic. Nothing overpowers anything, and every element sings its own tune yet creates a harmonious composition.
The Love for Spanish Flavors
What makes the Lemon Sole recipe stand out is how I’ve managed to retain the crux of the traditional Spanish recipe and add a little bit of my cultural background. Being a Louisiana native with French ancestry, I’ve always found intrigue in blending different tastes, and this recipe is a testament to that. As evidence, one may note how seamlessly the fresh, light chalkiness of the white wine mingles with the milky, warm decadence of the butter, creating a sauce that’s truly reminisce of the elegance of French cuisine and the richness of Creole food culture.
The Lemon Sole recipe is a symphony of flavor, dancing on the palate and leaving a trail of culinary satisfaction in its wake. So, whether you’re a fan of Spanish foods or simply a seafood lover, this timeless dish is certain to reel you in its flavor whirlwind.
What You’ll Need
- 6 lemon sole fillets (about 7 ounces each)
- 3 tablespoons olive oil
- 1/2 cup all purpose flour
- Salt, to taste
- Freshly ground black pepper, to taste
- 2 medium lemons, zested and juiced
- 3 cloves garlic, minced
- 1 small bunch parsley, finely chopped
- 1 cup dry white wine
- 2 tablespoons unsalted butter
Method
Step One
Start by preparing your ingredients. Rinse the lemon sole fillets under cold water and then pat them dry with kitchen paper. Zest and juice the two lemons and set them aside. Mince the garlic cloves and chop the parsley finely.
Step Two
Season the lemon sole fillets generously with salt and freshly ground black pepper. After this, dredge the fillets in the all purpose flour, ensuring that they are evenly coated on both sides.
Step Three
Heat the olive oil in a large frying pan over medium heat. Once the oil is hot, add the fillets a few at a time (do not overcrowd the pan) and cook until they are golden brown, usually about 2-3 minutes per side. Once cooked, remove the fillets from the pan and keep them warm.
Step Four
In the same pan, add the minced garlic and cook it until it starts to brown. Pour in the wine and lemon juice, then add the lemon zest. Bring the mixture to a boil, and let it cook for a few minutes until it reduces by half.
Step Five
Reduce the heat to low, and stir in the butter until it melts and combines with the other ingredients. Once the sauce is smooth, return the sole to the pan, cover, and cook for an additional 2 minutes.
Step Six
Just before serving, sprinkle the chopped parsley over the sole. The Lemon Sole is now ready to be served, enjoy it while it’s hot!
