Cut Fresh Daily, Freezes During Transit with Dry Ice.
Create a tasty yet healthy dinner that anyone can enjoy by trading in your turf for some surf. Lemon sole is a common flatfish of the Plaice family, but contrary to the name, these fish are a species of flounder. Our lemon sole flounder fillets are tender, with fine-flaked white flesh one might only expect from a smaller, traditional sole fish. Our flounder fillets are an excellent source of protein, magnesium, phosphorus, and essential vitamins. The 2010 dietary guidelines for Americans recommend you eat 8 ounces of fish a week to lower your risk of heart disease. Whether baked, broiled, deep-fried, or sautéed, we guarantee that your taste buds will be singing with delight with every bite of our lemon sole fillets.
Our lemon sole flounder fillets are wild-caught and will turn any weeknight meal into a full-fledged coastal delicacy. Every order of lemon sole fillets comes with two pounds to make a light and delectable meal for a family of four or save for later use. Plus, lemon sole is considered a Good Alternative by Seafood Watch, one of the top authorities on seafood sustainability. You can also subscribe and save on our flounder fillets by choosing a frequency that works best for you. Stock up today and enjoy free shipping when you spend $250 or more. If you have any questions about this product or our seafood selection, please contact us today to speak with a Wholey’s Market team member for additional information or further assistance.
Lemon Sole with Lemon Cream
Yields: 4 servings
- 2 tablespoons butter
- 2 pounds sole fillets, cut to make 4 pieces
- ¾ teaspoon salt
- ¼ teaspoon fresh-ground black pepper
- ¼ cup flour
- ¾ cup heavy cream
- Grated zest of ½ lemon
- 1 tablespoon lemon juice
- 2 tablespoons fresh parsley, chopped
- In a large nonstick frying pan, melt the butter over moderate heat. Sprinkle the sole with ½ teaspoon of salt and pepper. Dust the sole with the flour and shake off any excess. Put the sole in the pan and cook for 2 minutes. Turn and cook until just done, about 2 minutes longer. Remove the sole from the pan.
- Add the cream and lemon zest to the pan. Bring to a simmer and cook until starting to thicken, about 2 minutes. Stir in the remaining ¼ teaspoon salt, lemon juice, and parsley. Service the sauce over the fish.
- Pair with your favorite rice blend and full-flavored Chardonnay from California or Australia.