Name: Sole au Beurre de Citron Vert (Sole Stuffed with Lime Butter)
Yield: Serves 4
Cuisine: French
Ingredients: juice and finely grated peel of 1 lime; 10 tablespoons butter, softened; salt; 4 Dover soles or flounders; 1 tablespoon chopped chives; 2 tablespoons dry bread crumbs

Preparation info

Serves
4

Difficulty
Easy

Appears in

Recipes from a French Herb Garden

By Geraldene Holt

Published 1999

About

The right herb butter can bring out the true flavor of a fish. In this case, zest of lime gives a simple chive butter a hint of piquancy that enhances soles and flounders.

Ingredients

4 Dover soles or flounders
salt
10 tablespoons butter, softened
j

Europe
France
Fish course
Pescatarian
Mediterranean

Method

Remove the heads and dark skin from the fish. Use kitchen scissors to cut off the spiky fins that run along each side. Then use a sharp knife to make a pocket on each side of the backbone by cutting away the flesh from the cross-bones. Lightly salt the fish and place in a buttered ovenproof dish.

Blend 8 tablespoons of the butter with the juice and half the peel of the lime. Mix in the