15 minutes
A delicate and flavorful fish dish featuring sole fillets cooked to a crispy golden brown and finished with a rich lemon-butter sauce.
cups
Flounder Fillets, about 3/8 inch thick
0 oz
to taste
to taste
tablespoons
Unsalted Butter, cut into 6 pieces
0 oz
tablespoons
1. Prepare the flour
Place the all-purpose flour in a shallow dish. This will be used to dredge the fish fillets later.
2. Season the fillets
Pat the sole or flounder fillets dry with paper towels. Season both sides lightly with salt and pepper. Let the seasoned fish sit for about 5 minutes.
3. Dredge the fillets
Dredge one side of each fillet in the flour, shaking off any excess.
4. Cook the fillets
Heat 2 tablespoons of vegetable oil in a 12-inch nonstick skillet over medium-high heat until the oil is just smoking, then reduce the heat to medium. Carefully place the fillets in the skillet, floured side down. Cook for about 2 to 3 minutes on the first side until golden brown and crisp. Flip the fillets and cook for an additional 1 to 2 minutes until the second side is also golden and the fish flakes apart easily. The internal temperature should register 140°F. Transfer the cooked fillets to individual plates and tent them loosely with aluminum foil to keep warm.
5. Repeat cooking process
Repeat the cooking process for the remaining fillets, adding an additional tablespoon of oil to the skillet and wiping it clean with paper towels between batches.
6. Prepare the sauce
Melt 2 pieces of the butter in the same skillet over medium heat. Once melted, add the remaining pieces of butter and cook until the butter turns a golden brown and has a nutty aroma, which should take about 1 to 2 minutes.
7. Finish the sauce and serve
Add the lemon juice to the browned butter, stirring to combine. Spoon the sauce over the fish fillets and serve immediately.
. Almondine
. Trout Meunière
After cooking the fish, deglaze the pan with a splash of white wine or chicken/vegetable broth before making the brown butter. This will add depth to the sauce and enhance the fish's flavor.
. Garlic or Shallots
Replace the lemon juice with other citrus juices like lime, orange, or grapefruit for a different acidic note. You can also add a little zest to the butter sauce for a more fragrant experience.
To achieve a rich, glossy sauce, whisk in cold cubes of unsalted butter at the end, off the heat, to emulsify the sauce. The sauce should be velvety and not oily.
After removing the fish, use the same pan to make your lemon-butter sauce. Start by adding fresh chopped parsley and a squeeze of lemon juice to the browned butter left in the pan. Scrape up any fond (the browned bits that stick to the pan) as it adds flavor to the sauce.
Opt for fresh sole fillets, such as Dover sole, grey sole, lemon sole, or petrale sole. They should have a clean smell and a firm texture. If fresh isn't available, make sure the frozen fillets are properly thawed in the refrigerator overnight.
Ensure your pan is hot before adding the fish, but not smoking. You want a nice sizzle when the fish hits the pan, which will help avoid sticking and achieve an even golden crust.
Use a mix of butter and a neutral oil, like canola or grapeseed, in your pan. The oil raises the smoking point, allowing you to cook the fish at a higher temperature without burning the butter, while the butter provides flavor.
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