Panseared Red Sole with Lemoncream Sauce

Pan Seared Red Sole with LemonCream Bistro Style at Home

By Laura TideSeptember 28, 2025

Table of Contents

Recipe Introduction: A Taste of the Sea

Fancy a bit of restaurant magic at home? Have you ever thought, could I actually make something this fancy? This Pan Seared Red Sole recipe is your answer.

It's got that special somethin'.

Why You'll Love This Red Sole Recipe

We are whisking you away to a French bistro! This recipe draws inspiration from French cuisine. It's got elegant flavors, yet super simple to make.

This French Fish Recipe uses Pan Seared Fish with a lemon cream sauce. Seriously, it's a winner.

Get Ready to Cook

Originally, Red Sole comes straight from the ocean. It's a classic dish. It is often found on menus in coastal regions.

It's medium difficulty, taking around 35 minutes. This recipe is perfect for one. Treat yourself or that special someone .

Top Reasons to Try This Recipe

It's packed with protein. Fish is a great healthy choice! It is ideal for a fancy date night or when you want to impress.

Honestly, the Lemon Cream Sauce makes the dish. It's just the right amount of tangy. It's an amazing Seafood Dinner Idea .

What You'll Need: The Ingredients

Time to get your ingredients sorted! You'll need one whole Red Sole, some flour, butter, olive oil, lemon juice, white wine, cream, and a few veggies: 4 Green Beans and one small Turnip.

It's a simple list. You can make a Sole Meunière alternative with this recipe

The Key To Greatness: Prepping Your Fish

Right so, before we dive in, there's a little trick you'll need to know! Always make sure your fish is dry, dry, dry! Patting the Red Sole thoroughly with a paper towel before flouring makes all the difference.

That's your number one secret to getting that gorgeous golden brown sear when you make this tasty White Fish Recipes .

Ingredients & Equipment: Let's Get Cooking!

Alright, so you wanna make this amazing Pan Seared Red Sole with Lemon Cream Sauce & Buttered Greens ? It's honestly easier than it looks.

Trust me, even I managed it, and I've had some kitchen disasters. Let's get the stuff sorted!

Main Ingredients

Here's what you'll need, nice and simple. No need to overcomplicate things, right?

Red Sole: 1 whole fish (approx. 8-10 oz / 225-285g ). Look for firm flesh and bright, clear eyes. That means it's fresh! You might be able to get Flounder Recipe instead!
Cake Flour: 1 tbsp (7g) . Sounds fancy, but just helps with the crisp.
Unsalted Butter: 1 tbsp (14g) + 1 tsp (5g) for the veggies. Good quality butter really makes a difference.
Olive Oil: 1 tbsp (15ml) .
Lemon Juice: 1 tsp (5ml) , fresh! Bottled stuff just doesn't cut it.
Dry White Wine: 1 tbsp (15ml) . Something like Sauvignon Blanc or Pinot Grigio works a treat.
Heavy Cream: 1 tbsp (15ml) . Proper heavy cream (at least 35% milk fat).
Green Beans: 4 (frozen or fresh, approximately 50g ).
Small Turnip: 1 (approximately 80g ), peeled and diced.
Salt & Pepper: Pinch to taste, for everything.

Seasoning Notes: The Magic Touch

Seasoning is where the flavour really pops and you create the perfect Seafood Dinner Ideas . Don't be shy.

Essential Spice Combinations: Salt and pepper are your foundation, obviously!
Flavor Enhancers and Aromatics: The lemon juice in the Lemon Cream Sauce really brightens things up! The white wine adds depth.
Quick Substitution Options: No white wine? A splash of chicken broth will do in a pinch. But the French Fish Recipe will miss it.

Equipment Needed

Keep it simple! You don't need a ton of fancy gear for amazing Pan Seared Fish .

Sharp Knife: Gotta prep that fish!
Cutting Board: Obvs.
Small Bowl: For mixing stuff.
Medium Skillet: Non-stick is your friend here.
Small Saucepan: For the veggies.
Slotted Spoon or Spatula: To flip the fish.
Tongs: Also for flipping.

Honestly, you probably have most of this stuff already. If not, a decent skillet and a sharp knife are worth the investment.

You'll be making Red Sole Recipe and maybe even a Sole Meunière alternative in no time! And the crisp on that Pan Seared Red Sole ? Forget about it.

You won't even want to consider a Flounder Recipe . I promise.

**Cooking Method: Pan Seared Red Sole Like a Pro!**

Honestly, making Pan Seared Red Sole used to intimidate me. Now? It's my go-to for a quick, fancy feeling weeknight dinner! This Red Sole Recipe gives you those fancy Seafood Dinner Ideas without the restaurant price tag.

And the Lemon Cream Sauce ? Oh my gosh, you'll want to put it on everything .

Prep Steps: Get Your Mise en Place On!

First things first, mise en place , you know? Get everything prepped before you even turn on the stove. This is key.

Wash that gorgeous Red Sole , pat it totally dry. Then peel and dice that little turnip, and string them green beans if fresh.

Honestly, skinning fish can be a pain. Generously salting the side without the head is a trick I learned and has helped me peel the skin without struggle.

step-by-step: Let's Get Cooking!

Okay, here's how to nail this Pan Seared Fish recipe.

Dust the fish with cake flour. Shake off the extra!
Sauté turnips in salted water till crisp tender, about 8- 10 minutes . Add green beans for the last 3 minutes .
Melt butter with olive oil in a skillet over medium low heat.
Sear the fish for 3- 4 minutes per side. Aim for golden brown.
Deglaze the pan with white wine, then add lemon juice, salt, and pepper.
Whisk in the heavy cream and simmer until thickened.
Serve fish topped with sauce and buttered greens.

Pro Tips: Level Up Your Sole Game

Avoid overcrowding the pan, one fillet at a time. This ensures the fish gets a nice, even sear. And remember - dry fish sears better! Seriously, pat that sole down.

Did you know that white fish has grown in popularity by 15% in 2023? That's because it is so light and flavourful.

Want to get ahead? You can make the Lemon Cream Sauce a few hours in advance. Just gently reheat it before serving.

Voila! Dinner is served. It is truly a great Sole Meunière alternative and would pass off as a French Fish Recipe .

A wonderful Quick Fish Dinner , that will impress anyone, even if you swap the Flounder Recipe .

**Recipe Notes: Little Secrets to Pan Seared Red Sole Perfection**

Right then, let's talk about making this Pan Seared Red Sole sing! honestly I've found a few things that make it extra special. It really is perfect Seafood Dinner Ideas dish!

Ace Serving Suggestions

Plating and presentation ideas: Fancy a bit of restaurant flair? Place the Pan Seared Fish on a swirl of the Lemon Cream Sauce .

Fan those Buttered Green Beans next to it. A lemon wedge adds a pop of colour, you know.

Complementary sides or beverages: Some creamy mashed potatoes? Oh my gosh, yes! Asparagus works a treat too. A crisp Sauvignon Blanc will lift the dish nicely.

I always keep that in mind when making French Fish Recipe .

Ace Storage Tips

Refrigeration guidelines: Leftovers? (If there are any!). Pop the fish in an airtight container. It'll happily sit in the fridge for up to 2 days.

Freezing options: Freezing isn't ideal . The sauce might split. If you must, freeze the Red Sole Recipe separately, without the sauce.

Reheating instructions: Gently reheat in a pan with a splash of water or stock. Microwaving is okay, but it might get a bit rubbery, yeah?

Ace Variations

1-2 Dietary Adaptations: dairy-free? No worries! Use coconut cream instead of regular cream in the sauce. Still lush! Want to try a Sole Meunière alternative? How about a pinch of red pepper flakes to the sauce for a kick?

Seasonal ingredient swaps: Broad beans instead of green beans in the spring? Bang on! Try Flounder Recipe during the summer! Swap the Turnip for Carrots in the Autumn, for a sweeter note!

Ace Nutrition Basics

Simplified nutrition information: Look, it's a healthy ish dish! Packed with protein and healthy fats from the fish. The sauce does add a bit of richness, mind.

Key health benefits: White fish is brilliant for omega-3s. These are great for your heart and brain. Did you know, eating fish just once a week can lower your risk of heart disease by 30% ? It’s also a Quick Fish Dinner !

So there you have it. All the little tricks. Get cooking, give it a go. I'm sure you will nail it!

Frequently Asked Questions

Is it really that important to dry the red sole before pan-searing? I'm usually a bit slapdash!

Absolutely! Think of it like getting a good crust on a Sunday roast. Patting the red sole dry with paper towels before dredging in flour is key. This removes excess moisture, allowing the fish to develop a beautiful, crispy, golden brown crust when it hits the hot pan. It prevents steaming, which nobody wants!

Can I use another type of fish if I can't find Red Sole? I live in the middle of nowhere, like, "Last of the Summer Wine" middle of nowhere.

You bet! While Pan Seared Red Sole is the star of the show here, you can substitute it with other delicate white fish fillets. Flounder, lemon sole, or even a thinner cod fillet would work well. Just adjust the cooking time accordingly, as thicker fillets will need a bit longer in the pan.

Help! My lemon cream sauce split. What did I do wrong, and can I fix it?

Oh dear, a split sauce is a classic kitchen drama! This usually happens when the sauce is heated too aggressively after adding the cream. To prevent it, keep the heat low and gentle after adding the cream.

If it splits, try whisking in a tablespoon of cold water or a tiny knob of butter off the heat to re-emulsify the sauce. Alternatively, you can blend it using an immersion blender to bring it back together!

How do I know when the Pan Seared Red Sole is cooked perfectly? I always seem to overcook fish!

Overcooked fish is a culinary tragedy! The key is to watch for visual cues. The fish is done when the flesh turns opaque and flakes easily with a fork. Insert the fork at an angle and gently twist, if it flakes it's done. As a guide, aim for an internal temperature of around 145°F (63°C).

Remember, it will continue to cook slightly after you remove it from the heat.

Can I make the lemon cream sauce ahead of time? I'm trying to be like Nigella Lawson and get ahead!

While the sauce is best served fresh, you can prep some of the ingredients in advance. You can measure out the white wine, lemon juice, and cream, ready to go. However, I recommend making the sauce right before serving for the best flavor and texture.

If you absolutely must make it ahead, keep it warm over very low heat, stirring occasionally, but be careful it doesn't split.

Is Red Sole sustainable? I'm trying to be more eco-conscious, like Hugh Fearnley Whittingstall!

That's a great question! Sustainability varies depending on where and how the Red Sole was caught. Check with your fishmonger about the source of their Red Sole and look for certifications like the Marine Stewardship Council (MSC) label.

Alternatively, consider other sustainable white fish options if Red Sole isn't readily available from a responsible source.