Lemon Sole Flounder Fillets (2 Lb. Avg)
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 a little bit of 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. In fact, the 2010 dietary guidelines for Americans recommends 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 each and 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 $200 or more. If you have any questions about this product or our seafood selection, please contact us today to speak with a member of the Wholey’s Market team today 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 the 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, the lemon juice, and parsley. Service the sauce over the fish.
- Pair with your favorite rice blend and a glass of full-flavored Chardonnay from California or Australia.