Sole Fish in creamy Lemon Milk Sauce

Sole Fish in Milk Sauce

Prep Time 10 minutes
Cook Time 10 minutes
Fish prep time 20 minutes
Total Time 20 minutes
Servings 2 people


  • 60 g (4 tbsp) Butter
  • 2 Soles fish
  • 1 cup Whole Milk
  • 2 tbsp Lemon juice
  • All-Purpose Flour
  • Salt
  • Black Pepper
  • Parsley


  • Pat dry the clean fishes, then season with salt and ground black pepper, then coat them well in flour on both sides.
  • Melt the butter in a large pan at medium heat, then sautè the fishes for a couple of minutes on each side, until golden brown.
  • Pour the milk and lemon juice in the pan and let it reduce for about 4-5 minutes, until it gets a creamy consistency.
  • Season again with salt and black pepper to taste.
  • Serve with freshly minced parsley on top.


I served the fish with boiled potatoes and string beans, seasoned with olive oil and minced garlic.