Lemon Sole with Mushroom Cream Sauce

This Lemon Sole with Mushroom Cream Sauce combines the delicate flavors of lemon sole with a rich, creamy mushroom sauce, creating a dish that is both traditional and sophisticated. The brightness of lemon pairs beautifully with the earthiness of mushrooms, making it a delightful main course that is sure to impress. This recipe is pescatarian-friendly and highlights the natural flavors of the ingredients.

Ingredients:

• 2 lemon sole fillets
• 1 cup cremini mushrooms, sliced
• 1 tablespoon olive oil
• 1 tablespoon butter
• 2 cloves garlic, minced
• 1/2 cup heavy cream
• 1 tablespoon fresh lemon juice
• 1 teaspoon fresh thyme leaves
• Salt and pepper to taste
• Fresh parsley, chopped for garnish

Instructions:

1. Heat the olive oil and butter in a large skillet over medium heat.
2. Add the sliced mushrooms and sauté until they are golden brown, about 5-7 minutes.
3. Stir in the minced garlic and cook for an additional minute until fragrant.
4. Pour in the heavy cream and bring to a gentle simmer, stirring occasionally.
5. Add the lemon juice, thyme, salt, and pepper, and let the sauce simmer for 2-3 minutes until slightly thickened.
6. Meanwhile, season the lemon sole fillets with salt and pepper.
7. In a separate skillet, lightly sear the lemon sole on medium heat for about 3-4 minutes on each side, or until cooked through and flaky.
8. Serve the lemon sole topped with the mushroom cream sauce and garnish with fresh parsley.