This elegant pasta dish can be prepared in the time it takes to cook the pasta. Succulent pieces of sole fillet (I actually used plaice, schol in Dutch) are tossed with linguine pasta in a simple sauce of white wine, lemon zest, parsley, extra virgin olive oil and butter. It is important not to overcook the fish, as that would make it dry and fall apart. This would also be nice with fresh tagliolini.
Ingredients
For 2 servings
250 grams (.55 lb) sole fillets (or any other flatfish, such as plaice or turbot)
150 grams (.33 lb) linguine pasta
60 ml (1/4 cup) dry white wine
2 Tbsp extra virgin olive oil
1 Tbsp butter
salt and freshly ground white pepper
1 Tbsp minced fresh flat leaf parsley
1 clove garlic, sliced
2 tsp lemon zest
Instructions
Bring a large pot of water to a boil. In the meantime, cut the fish into pieces of about 1.5 cm (1/2 inch) and season with salt and a small amount of freshly ground white pepper. Mince the parsley and make sure you have all the other ingredients ready.
When the water boils, add salt and the linguine. Cook the linguine for the time indicated on the package for al dente.
Meanwhile, heat 2 Tbsp of extra virgin olive oil in a non-stick frying pan over medium heat. Add a sliced clove of garlic, and cook until the garlic starts to color on both sides, then discard the garlic. Do not allow the garlic to brown, because that would ruin the flavor.
After discarding the garlic, increase the heat to high. Wait until the oil starts to smoke, then add the fish and cook for about 30 seconds until the fish starts to color.
Add 60 ml (1/4 cup) of dry white wine…
…and about two teaspoons of lemon zest. Cook over medium high heat until the juices start to thicken, not longer than a minute or so. The fish will overcook very quickly!
Turn off the heat. Add a tablespoon of butter (cut into smaller pieces) and a tablespoon of minced parsley.
Stir gently until the butter has melted.
When the pasta is cooked, drain it and add it to the pan with the fish.
Toss gently to avoid breaking up the fish until the pasta is coated with the sauce.
Serve at once on preheated plates.
Wine pairing
This will work with many dry white wines as long as they are unoaked and have some nice citrus notes. Good choices are Gavi, Verdicchio dei Castelli di Jesi, Soave, Falanghina, Greco di Tufo, or Grillo.
Flashback
We love clams, and this recipe for vongole alla marinara is a great way to prepare them.
Stefan's Gourmet Blog 
Looks delicious!!
LikeLiked by 1 person
Cannot think of another dish faster to prepare, having more delicate flavour and deserving the description ‘elegant’ . . . flatfish hard to get here but will remember when opportunity arises . . .
LikeLiked by 1 person
That sounds like a delightful summer (or anytime really) meal!
LikeLiked by 1 person
What a delightful summer meal!
LikeLiked by 1 person
Reblogged this on Chef Ceaser.
LikeLike
Il limone dà un sapore freschissimo alla pasta
LikeLiked by 1 person
I never tried that. Looks tasty
LikeLiked by 1 person
Ottima idea per un piatto di pesce invernale. Grazie!
LikeLiked by 1 person
Perché invernale?
LikeLiked by 1 person
Scusa! Invernale per l’Italia dove la sogliola è un pesce che si trova più facilmente in inverno
LikeLiked by 1 person
Da noi la sogliola non c’è tra febbraio e giugno, e la platessa (che avevo usato io questa volta) non c’è tra dicembre e maggio. Dunque da noi non invernale. Se volessi fare questo piatto in estate, potresti usare il branzino.
LikeLiked by 1 person
Il branzino è autunnale 😉 … Forse vanno bene tutti i pesci bianchi e delicati
LikeLiked by 1 person
Solo i pesci che non si disfanno facilmente (si può dire così in italiano?). Per esempio il merluzzo non andrebbe bene perché si disfarebbe in pezzi picolissimi.
LikeLiked by 1 person
L’espressione italiana è perfetta, complimenti!
LikeLiked by 1 person
I so enjoy pasta with lemon, Stefan, and the same goes for sole. Combining these 2 loves is genius! I fully intend to prepare this for myself. I’ll raise a glass to your honor when I do. Thanks for a great dish! 🙂
LikeLiked by 1 person
Simple, fresh, and delicious! These are some of the best meals you can have Stefan.
LikeLiked by 1 person
Love sole! These flavors are right up my alley, love the attention you give to pasta. So often overlooked!
LikeLiked by 1 person
beautiful and delicious recipe. We in Germany do even hijack and very finely chopped tomatoes with it.
LikeLiked by 1 person