(This post is paid sponsored post by Janes ultimates *AD)
With being at home all the time, I find myself wanting to cook more often but as a busy blogging mama, I just don’t have hours to cook a gourmet dinner. So that is why I love using Janes ultimates products because I can fix up a very fancy dish in no time to impress the whole family. Today, I want to showcase to you a very easy and of course quick recipe with Janes ultimates Panko Breaded Fillet of Sole in a creamy and yummy garlic butter lemon sauce that marries perfectly with the fish. I love for you to try it and amaze your hungry family tonight!
A Proud Canadian Company
I often find the family asking me “What’s For Dinner?” and sometimes I don’t have the answer to that. But now that I have Janes ultimates products in my freezer I know I am ready for anything and you will too once you discover their amazing line of products including chicken and fish. A proud Canadian company that serves Canadians, Janes best selling products guarantee the best quality and understands that Canadian families want quick and easy meal solutions for any occasions.
So what’s for Dinner?
As mentioned, for today’s meal I will be working with Janes ultimates Panko Breaded Fillet of Sole, from their premium collection of fish products that contain no preservatives, no artificial colours or flavours and zero trans fat and is also a source of Omega-3 polyunsaturates and are 100% Certified Sustainable (MSC). If that doesn’t sound good enough wait till you actually try the Sole fillet yourself! For the fish, I will be using a lemon, garlic and butter sauce inspired by a French cooking technique called Beurre Blanc or White Butter. The tang from the lemon and the garlic will explode in your mouth and the creamy butter texture will give you comfort after a long day of virtual zooms and playing with the kids.
What is Beurre Blanc?
So let me give you a little lesson in French Cooking! Beurre Blanc is a classic French sauce where you start by simmering shallots (diced red onions in my case) with a mixture of wine and vinegar and then cream is added to enrich the sauce (1). Sounds too simple right? Well, it is! But there is one tricky part to it: you can add too much butter or leave it in the cold for too long and it will separate so the consistency and adding the butter slowly to emulsify is the key.
A Recipe Where You Can Multitask!
Not only is this recipe just very easy and uncomplicated, but you can also multitask and cook several items at once all while the Janes ultimates Panko Breaded Fillet of Sole is being baked in the oven.
First I start by preheating the oven as instructed on the box (and do note that cooking time may vary depending on your oven) but generally cooking for about 10 mins on one side then 15 mins on the other works really good for me. Then once you pop the fish in the oven (I am making a serving for three people) I start rinsing out my Jasmine rice (follow the instructions on the back) and get that ready for cooking which usually takes around 18-20 mins with the lid covered and then sit with the heat turned off for another 5 mins.
Preparing the Lemon Garlic Butter Sauce
Now for the fun part! After the fish is in the oven baking and the rice is simmering in low heat we can get started on the focal point of the recipe, the incredibly delicious Lemon Garlic Butter Sauce. I like to start preparing for this part roughly around 15 minutes after everything else has started because the sauce is pretty quick and it works better when it’s warm or the butter will separate. So I tried this recipe out a couple of times and the first time it didn’t work that well because it was too lemony and too buttery and I didn’t know what was missing. Then I searched the internet and discovered that I needed white wine vinegar and that was the key ingredient that made all the difference. Not only do we need white wine vinegar but we also require white wine and some recipes for beurre blanc calls for using a dry white wine; however, I actually prefer a sweeter option like a Gewürztraminer to balance out the lemon and butter but it is what you prefer.
In a saucepan, melt half of the suggested butter on low heat then stir in garlic and diced red onions and sauté for 3 mins and then add in lemon juice, white wine vinegar, and white wine. Then add in the rest of the butter slowly emulsifying it and add in the heavy cream which helps to solidify the sauce. Once you see a great consistency you can add in the salt and pepper to taste and if you like parsley into the mix but totally don’t have to. Alternatively, you can also sprinkle the parsley afterward if you don’t like it in the sauce to cook. Lastly, for that extra lemon taste and presentation, I like to add in 3-5 slices of fresh lemon and simmer for 1 minute so that is why I didn’t add in too much lemon in the beginning because it can get too sour. In addition, some recipes say to sieve out the diced onions so the sauce is cleaner but I like it for texture so you can do that or leave it in. So there you go, a Beurre Blanc-inspired lemon garlic sauce made in no time. Drizzle the sauce over the freshly baked fish and sprinkle with parsley if desired served on top of a bed of Jasmine rice and a side of asparagus and Voila dinner is served!
Not only is this Butter Lemon Garlic sauce great on Sole fish but it also works fantastic on other fish like Salmon, Mussels, Lobsters and other types of seafood. It is a versatile and effortless dish you can make quickly and conveniently from the freezer and know that your family will love it and love you in return. Now, no matter what life throws at me, I know at least I will be ready for dinner! Are you ready for anything? I am with Janes ultimates products!
Thanks for reading and I hope you give this a try soon! Bon Appétit!
Lemon Garlic Butter Fish with Janes ultimates Fillet of Sole
SERVINGS: FOR 3
TOTAL COOKING TIME: 32 minutes
- 1/2 cup of salted butter (cut them into small cubes to melt slowly)
- 1 tbsp of white wine (they say dry white but I actually prefer a sweeter white to balance out the lemon and butter the taste but it is whatever you prefer)
- 1 tsp of white wine vinegar
- 1/3 cup of finely chopped shallots or diced red onions
- 1/2 cup heavy cream ( or alternatively use 1/2 of milk and 2 tsp of cornstarch)
- 1/2 tsp salt
- 1 tsp fresh squeezed lemon juice
- 3-5 slices of lemon
- 1 tsp of crushed garlic
- 1/4 cup of chopped parsley (optional)
- In a saucepan on low heat melt half the butter
- Add in diced red onions and crushed garlic and saute for 3-4 mins
- Add in lemon juice, white wine vinegar, white wine
- Add in the second half of the suggested butter amount stirring constantly
- Add in heavy cream (if you don’t have heavy cream, you can thicken the sauce by using a little bit of the milk first to dissolve the 2 tsp of cornstarch and then pour the rest of the milk and cornstarch mixture in the sauce and it will also thicken nicely)
- Add in 3-5 slices of lemon
- Add in optional parsley or sprinkle later on when the dish is plated
- Remove from heat and pour sauce through a medium-mesh sieve into a sauceboat, pressing on and then discarding onions if desired but not necessary. Serve immediately.
Add Notes: This sauce is best served immediately or else it will separate