NYE easy dinner // sole with lemon-butter sauce


I was lucky enough to ring in the new year with some of my closest friends.

We started the night at my apartment where I decided I wanted to whip up something for dinner that I’d never made before, but I wanted to make sure it was easy and wouldn’t take very long. It was New Year’s eve and we needed as much time as possible to beautify! (Notice I’m wearing a gold sparkly dress? I went a little crazy this year).

Even though I’ve become a lot more comfortable trying new things in the kitchen, I’m always a little hesitant with recipes I’ve never tried before when I’m cooking for other people. Probably because I’ve butchered SO many recipes in the past! It’s one thing to ruin my own dinner, it’s another to ruin dinner for all my friends.

But alas, it was a success! Luckily, this recipe turned out AMAZING! It was such a hit, and looked incredible on the plate. I will definitely make this again when I want to impress and don’t have much time.

*I would like to thank Martha Stewart for providing me with this recipe. She gave it to me personally… via her website. We’re best friends.




8 sole fillets (3 to 4 ounces each)
16 very thin lemon slices (from 1 to 2 lemons), seeds removed
Juice of 1 lemon (3 tablespoons)
1/2 cup dry white wine
3 tablespoons cold butter, cut into pieces
Coarse salt



Place wine in a large, lidded skillet. Fold each sole fillet into thirds. Arrange in skillet; season with coarse salt and ground pepper. Lay two overlapping lemon slices on each piece of fish.

Bring wine to a boil; reduce heat to medium-low. Cover; simmer gently until fish is opaque throughout, 3 to 5 minutes. With a spatula, transfer fish to serving plates.

Return liquid in skillet to a boil; cook until reduced to 1/3 cup, 1 to 2 minutes. Add lemon juice; remove from heat. Whisk in butter until smooth. Season with salt; strain, if desired. Serve with fish; garnish with fresh herbs and pepper, if desired.



10-minute brown rice

Sautéed broccoli, mushrooms, onion and garlic, topped with random spices from my pantry (you can’t really go wrong… if it smells good, put it on!)


Tip from Ms. Martha: “Lemon slices help keep the fish moist during cooking.”





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