Description
Filet de Sole Sauce Citron-Anchois is a French-inspired dish featuring delicate sole fillets drizzled with a tangy and savory lemon-anchovy sauce. The light and flaky fish pairs perfectly with the zesty sauce, creating a dish that’s both refreshing and full of bold flavors. It’s an elegant and easy-to-make seafood dish, ideal for a special dinner or weeknight meal.
Ingredients
- 4 sole fillets (about 6 oz each), skinless and boneless
- 2 tablespoons olive oil
- 1/2 cup dry white wine (optional, for deglazing)
- 1/4 cup fresh lemon juice
- 1 tablespoon capers (optional, for extra flavor)
- 6–8 anchovy fillets, finely chopped (or 1 tablespoon anchovy paste)
- 2 tablespoons unsalted butter
- 1/4 teaspoon salt (adjust to taste)
- 1/4 teaspoon freshly ground black pepper
- Fresh parsley or thyme, chopped (for garnish)
Instructions
- Pat the sole fillets dry with paper towels. Season lightly with salt and pepper on both sides.
- Heat the olive oil in a large skillet over medium-high heat. Once hot, add the sole fillets and cook for about 2-3 minutes per side, depending on the thickness of the fillets, until the fish is cooked through and flakes easily with a fork. Remove the fillets from the skillet and set aside.
- In the same skillet, lower the heat to medium. Add the chopped anchovies (or anchovy paste) and cook for about 1 minute, allowing them to dissolve and release their flavor.
- Add the white wine (if using) and let it cook for 1-2 minutes to reduce slightly, scraping up any bits from the bottom of the pan. If you’re not using wine, simply skip this step and go directly to adding the lemon juice.
- Stir in the fresh lemon juice and capers (if using), then simmer for about 1-2 minutes.
- Add the butter to the sauce and stir until it melts, creating a smooth, silky consistency. Adjust the seasoning with salt and pepper to taste.
- Return the sole fillets to the skillet and spoon the sauce over the top of the fish. Let it simmer for an additional 2 minutes to heat the fillets through and coat them in the sauce.
- Garnish with freshly chopped parsley or thyme and serve immediately.
Notes
For a spicier version, add a pinch of red pepper flakes to the sauce.Feel free to substitute the sole with other mild white fish like tilapia or flounder.If you don’t have white wine, use vegetable broth or extra lemon juice as a substitute.For a dairy-free version, omit the butter and use olive oil instead.This dish pairs beautifully with steamed rice, roasted potatoes, or a simple green salad.
Nutrition
- Serving Size: 1 sole fillet with sauce
- Calories: 250
- Sugar: 1g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 70mg
