Lemon Spaghetti with Rosemary Butter Fried Sole (Flounder)
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Servings: 4
- Yield: 4 servings
Ingredients
- 1 lb wild Alaska Pacific sole fillets, thawed if frozen
- 2 lemons
- 4 garlic cloves, divided
- 1 tablespoon olive oil
- 1 ½ cups heavy cream
- 4 egg yolks
- 1 cup grated Parmesan cheese
- Salt and freshly ground black pepper
- Pinch of sugar
- 12 oz spaghetti
- 2 tablespoons butter or clarified butter
- 2–3 sprigs fresh rosemary
- Optional garnish: Crispy fried pancetta or bacon bits
Nutrition (per serving)
| Calories | 960 |
| Protein | 48 g |
| Total fat | 51 g |
| Carbohydrates | 73 g |
Preparation
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Step 1 Make the Lemon Sauce
Zest one lemon and juice both. Thinly slice 2 garlic cloves. In a medium saucepan, heat olive oil over medium heat and sauté the garlic until fragrant. Add cream, bring to a gentle boil, then stir in lemon juice and zest. Lower the heat and whisk in egg yolks and Parmesan until smooth and creamy. Season with salt, pepper, and a pinch of sugar. Keep warm.
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Step 2 Cook the Pasta
Bring a large pot of salted water to a boil and cook spaghetti until al dente. Drain and toss with the warm lemon sauce.
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Step 3 Pan-Fry the Sole
Peel and quarter the remaining garlic cloves. In a large skillet, heat butter over medium heat. Add the garlic and rosemary sprigs; cook briefly to infuse the butter, then remove them. Add sole fillets and cook 2–3 minutes per side, until golden and cooked through. Season with salt and pepper.
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Step 4 Serve
Plate the lemon spaghetti, top with crispy rosemary butter sole, and finish with a sprinkle of black pepper. Add pancetta on top if you’d like an extra savory crunch.
Nutrition (per serving)
| Calories | 960 |
| Protein | 48 g |
| Total fat | 51 g |
| Carbohydrates | 73 g |
