Sole With Lemon Butter Sauce

Ingredients:
1/2 c. dry white wine
8 sole fillets
coarse salt and pepper
16 very thin lemon slices, seeds removed
Juice of one lemon
3 T. cold butter, cut into pieces

Directions:
Place the wine in a large, lidded skillet. Fold each sole fillet into thirds. arrange in the skillet; season with salt and pepper. Lay two overlapping lemon slices on each piece of fish.
Bring the wine to a boil; reduce the heat to medium low. Cover; simmer gently until the fish is opaque throughout, 3-5 minutes. With a spatula, transfer the fish to serving plates.
Return the liquid in the skillet to a boil; cook until reduced to 1/3 c, 1-2 minutes. Add the lemon juice; remove from heat. Whisk in the butter until smooth. Season with salt; strain, if desired. Serve with the fish.

Makes 4 servings. Total time 20 minutes.

Verdict:
I used to make this a lot when it was just Blake and I. I haven't made it for a long time so I figured it was time for a little recipe resurrection. I didn't have any sole on hand so I used tilapia instead and just kept it flat instead of folding it into thirds. I still like it although it was more lemony than I remember it being. Since lemon flavor is not Blake's favorite he ate it but didn't want seconds.