Lemon Sole with Mushroom Sauce

This elegant dish features delicate lemon sole fillets paired with a creamy mushroom sauce that balances traditional flavors with a touch of modern flair. The bright acidity of fresh lemon enhances the mild fish, while the earthy mushrooms bring depth and richness. Perfect for a light dinner or special occasion, this recipe is gluten-free and pescatarian-friendly.

Ingredients:

• 2 lemon sole fillets
• 1 cup mixed mushrooms (shiitake, cremini, and button), sliced
• 2 tablespoons olive oil
• 1 tablespoon butter
• 2 cloves garlic, minced
• 1/2 cup heavy cream
• 1/2 cup white wine
• Juice of 1 lemon
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. In a large skillet, heat olive oil and butter over medium heat. Add the sliced mushrooms and sauté until they are golden brown, about 5-7 minutes.
2. Stir in the minced garlic and cook for an additional minute until fragrant.
3. Pour in the white wine and let it simmer for 2-3 minutes until reduced by half.
4. Add the heavy cream and lemon juice, stirring well. Allow the sauce to simmer for another 5 minutes until it thickens slightly. Season with salt and pepper to taste.
5. In another pan, lightly season the lemon sole fillets with salt and pepper. Sear them in a little olive oil over medium heat for about 2-3 minutes on each side, or until cooked through and flaky.
6. Serve the lemon sole topped with the mushroom sauce and garnish with fresh parsley.