20 minutes
Delicate sole fillets cooked to perfection with a classic lemon-butter sauce, garnished with fresh parsley.
cups
Sole Fillets, skinless, boneless, patted dry
0 oz
to taste
to taste
tablespoons
Unsalted Butter, diced, at room temperature
tablespoons
Parsley, minced
tablespoons
Lemon, cut into wedges for serving
each
1. Preheat the Oven
Preheat your oven to 200 degrees F and place a large oven-safe plate or baking sheet inside to keep the cooked fillets warm.
2. Prepare the Fish
Spread the flour onto a large shallow plate. Season each fillet with salt and pepper, then coat with flour, tapping off any excess.
3. Cook the Fillets - First Batch
In a 12-inch skillet, melt 2 tablespoons of clarified butter over medium-high heat until it begins to bubble. Cook half the fillets for 2-3 minutes per side until just done. Transfer them to the preheated plate or baking sheet in the oven to stay warm.
4. Cook the Fillets - Second Batch
Add the remaining 2 tablespoons of clarified butter to the skillet and once bubbling, cook the remaining fillets. Then, move them to the oven.
5. Finish with Butter Sauce
Clean the skillet. Melt the 4 tablespoons of unsalted butter in it and cook until it bubbles and turns golden, about 1-2 minutes.
6. Plate & Garnish
Arrange the fillets on a serving platter, sprinkle with minced parsley, and drizzle the golden butter sauce over the top.
7. Serve
Offer lemon wedges alongside for squeezing over the fish.
Sole fillets cook quickly, often only needing a minute or two per side to avoid overcooking.
Start with the freshest sole fillets you can find. Look for bright, firm, and slightly translucent fillets with a clean smell.
Season the fish with salt and freshly ground black pepper just before cooking to prevent drawing out moisture.
Gently pat the fillets dry with paper towels to remove excess moisture. This is crucial for achieving a good sear.
Use fresh lemon juice, not bottled, and add it to the butter sauce at the end to prevent bitterness.
Comments (0)