Pan-Seared Sole with Lemon-Dill Beurre Blanc

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A refined Sablon-inspired seafood dish featuring delicate sole fillets finished with a bright, herbaceous sauce that captures Brussels' upscale culinary elegance. This Belgian-inspired seafood recipe, ready in about 27 minutes, pairs Dover sole fillets, All-purpose flour, Unsalted butter for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 12 min Serves 2 Belgian cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat sole fillets dry with paper towels and season both sides with 1/2 tsp sea salt and 1/4 tsp black pepper. Dredge evenly in 2 tbsp all-purpose flour, shaking off excess.
  2. Step 2: Melt 1 tbsp butter in a nonstick skillet over medium-high heat until foaming. Add sole fillets and cook undisturbed for 3 minutes until golden brown, then flip and cook for 2 more minutes until opaque and easily flaking.
  3. Step 3: Transfer sole to a plate and keep warm. Add remaining 2 tbsp butter to the skillet, then pour in 1/4 cup dry white wine, scraping up browned bits. Simmer for 2 minutes until reduced by half, then whisk in 2 tbsp fresh lemon juice and 1 tbsp chopped dill. Stir in 1/4 cup heavy cream and simmer for 1 minute until sauce thickens slightly and coats the back of a spoon.
  4. Step 4: Pour sauce over sole fillets and garnish with additional dill.

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