Pan-Fried Sole with White Wine Butter Sauce

With Fresh Lemon and Roasted French Vegetable Medley

Prep & Cook Time: 25-35 min.

Cook Within: 3 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk, Fish

Calories Conscious
Carb Conscious
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

If you’re craving something light after a weekend of eating donuts and burritos, look no further. Sole has a super delicate flavor and texture that calls for a gentle hand when cooking. (That's our way of saying don't worry if it falls apart while you cook it.) It's perfectly paired with lemon-butter pan sauce, roasted shallots, green beans, and grape tomatoes. Simple, elegant, and delicious.

In Your Box (serves 2)

  • 5 oz. Green Beans
  • 1 Shallot
  • 1 Lemon
  • 3 Parsley Sprigs
  • Info
    2 Sole Fillets
  • 4 oz. Grape Tomatoes
  • 3 fl. oz. White Cooking Wine
  • Info
    2 fl. oz. Canned Evaporated Whole Milk
  • Info
    0.9 oz. Butter

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    222
  • Carbohydrates
    21g
  • Fat
    11g
  • Protein
    5g
  • Sodium
    416mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Medium Non-Stick Pan
  • 1

    Prepare the Ingredients

    Preheat oven to 375 degrees and prepare a baking sheet with foil. Spray lightly with cooking spray. Thoroughly rinse produce and pat dry. Trim ends off green beans. Peel and halve shallot lengthwise. Mince one half and slice other half into thin strips. Zest and quarter lemon. Stem and coarsely chop parsley. Carefully rinse sole (flesh is very delicate) and pat very dry. Gently cut sole in half lengthwise and season with a pinch of salt and pepper.

  • 2

    Roast Vegetables

    Place grape tomatoes, sliced shallots, and green beans on baking sheet. Toss with 1 tsp. olive oil and a pinch of salt and pepper. Roast for 8-10 minutes, or until vegetables begin to brown. Set aside.

  • 3

    Cook the Fish

    Warm a medium non-stick pan over medium-high heat. Working in 2 batches, add 1 tsp. olive oil and half of the fillets to pan. Cook 2-3 minutes on each side, turning carefully, until it reaches a minimum internal temperature of 145 degrees. It's hard to get a good sear on sole, so don't worry if yours is paler than pictured. Carefully transfer fish to a plate, add 1 tsp. of oil to pan, and repeat. Sole is delicate and requires gentle handling. But if a fillet breaks, no big deal - it's still just as delicious!

  • 4

    Start the Sauce

    Heat same pan used to sear fish over medium heat. Add minced shallots, juice of one lemon quarter, and white cooking wine and cook until reduced by half, about 1-2 minutes. Use a spoon to scrape up any browned bits on the bottom of the pan - this is called fond and it's packed with flavor.

  • 5

    Finish the Sauce

    Add evaporated milk to pan and cook for 1-2 more minutes, or until slightly thickened. Remove pan from heat. Add butter to pan and swirl to incorporate. This technique is called mounting the butter— it enriches sauces without separating the butter. (Optional: for a smoother sauce, you may strain the bits of shallot from the sauce after mounting the butter by passing it through a fine mesh strainer into a small bowl.)

  • 6

    Plate the Dish

    Pour white wine and lemon butter sauce on a plate. Arrange fish fillets over the sauce. Place roasted vegetables and remaining lemon slices next to fish. Garnish with lemon zest and parsley.

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