Lemon slices help keep the fish fillets moist during cooking. For a simple sauce, we combined lemon juice, white wine, and butter.

　　

Ingredients

serves 4

　　1/2 cup dry white wine

　　8 sole fillets (3 to 4 ounces each)

　　Coarse salt and fresh ground pepper

　　16 very thin lemon slices (from 1 to 2 lemons), seeds removed

　　Juice of 1 lemon (3 tablespoons)

　　3 tablespoons cold butter, cut into pieces

　　Dill sprigs (optional)

　　

Step 1

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.

　　

Step 2

Bring the wine to a boil; reduce the heat to medium-low. Cover; simmer gently until the fish is opaque throughout, 3 to 5 minutes. With a spatula, transfer the fish to serving plates.

　　

Step 3

Return the liquid in the skillet to a boil; cook until reduced to cup, 1 to 2 minutes. Add the lemon juice; remove from the heat. Whisk in the butter until smooth. Season with salt; strain, if desired. Serve with the fish; garnish with fresh dill and pepper, if desired.

　　Reprinted with permission from Everyday Food: Great Food Fast by Martha Stewart Living Magazine. Copyright © 2007 by Martha Stewart Living Magazine. Published by Crown Publishing Group. All Rights Reserved.Martha Stewart Living magazine was first published in 1990. Over the years, more than two dozen books have been published by the magazine's editors.Martha Stewart is the author of dozens of best-selling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the successful daily syndicated television show.