Beurre Blanc sauce is a French traditional favorite that is great with most fish and chicken but unlike other French sauces, it is easy and quick to prepare and can be made ahead of time and refrigerated. Making it with DMS Organic Meyer Lemons will make it sweeter and more flavorful than conventional lemons. This is my favorite treatment for scallops, sole and salmon where the tanginess of the sauce brings out the natural flavors in the fish.
Here is a quick (12 minute) recipe: http://frenchfood.about.com/od/dressingpreservessauces/r/lemonbuttersauce.htm
If you don’t want to go to all this trouble but just want to get the flavor, pan fry the fish in butter (or olive oil or a mix), and squeeze lemon juice on top just as the fish is reaching it’s peak. One of my favorites is fresh sole that is slightly breaded (just rub flour on and shake off the excess) and pan seared with an olive oil and butter mix that is infused with a few shallots or onions. Just as the fish is finishing, I turn off the stove, squeeze the lemon onto the fish and cover the pan to allow the fish to finish cooking from the pan heat.
Sole is a very delicate fish and most people and restaurants overcook it, which makes it tough and dry. Done properly, it only takes a few minutes to cook in a hot pan so don’t over do it. The last time I ordered it in a local restaurant will be the last time I order it. It came with a heavy breading and was dry and tough. To top it all off, it was accompanied by a plate of overcooked French fries.