Pan-Seared Sole with Lemon-Butter Sauce

1. Preheat Oven

Preheat your oven on a low setting and place the dinner plates inside to warm.

2. Season and Dredge Fish

Season the sole or flounder fillets with a generous amount of salt and black pepper. Spread the all-purpose flour on a plate and dredge each fillet in the flour, shaking off the excess.

3. Cook Fish Fillets

In a 12-inch nonstick skillet, heat the vegetable oil and half of the butter over high heat until shimmering, then reduce to medium-high. Add the floured fish fillets and cook for about 3 minutes on the first side until golden brown and crisp. Flip the fillets and cook for another 2 minutes on the second side. Transfer the cooked fillets to the warmed plates in the oven.

4. Prepare Lemon-Butter Sauce

In a medium traditional skillet, melt the remaining butter over medium heat. As the butter melts, it will begin to foam and then turn a nutty brown color. Add the chopped parsley and lemon juice, stirring to combine.

5. Serve

Plate the warm fish fillets and spoon the browned butter sauce generously over each one. Garnish with fresh lemon wedges and serve immediately.