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    • Pan-Fried Sole with Lemon Butter Sauce

    Mark Sharron
    Easy
    15 minutes
    4
    If you’re tired of eating too many heavy meals, try this light dish. Sole is seemingly delicate and needs to be cooked gently. It is perfectly matched with a lemon-butter pan sauce. Simple, and elegant with excellent taste.
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    Ingredients

    • 4 sole fillets
    • 1⁄2 cup flour
    • Salt and black pepper to taste
    • 7 tablespoons butter
    • 1⁄4 cup fresh lemon juice
    • 2 tablespoons chopped fresh parsley

    Method

    • Pan-Fried Sole with Lemon Butter Sauce: Step-by-Step Method
    • Pat the sole fillets dry with paper towels to ensure a crisp crust
    • Season both sides of the fillets with salt and black pepper
    • Pour the flour onto a plate and lightly dredge each fillet, shaking off excess
    • Place a large skillet over medium heat and add 3 tablespoons of butter
    • Once the butter foams, add sole fillets to the skillet in a single layer (cook in batches if needed)
    • Cook fillets for 2–3 minutes per side, turning gently, until golden brown and just cooked through
    • Transfer cooked fillets to a warm plate and tent loosely with foil
    • Wipe out the skillet, return to medium heat, and add the remaining 4 tablespoons of butter
    • Swirl the butter until it foams and just begins to turn golden brown (nutty aroma develops)
    • Add the fresh lemon juice, being careful as it may bubble vigorously
    • Remove the pan from heat and stir in the chopped fresh parsley
    • Taste the sauce and adjust salt or pepper if needed
    • Pour the lemon butter sauce evenly over the cooked sole fillets
    • Garnish each fillet with a sprinkle of additional chopped parsley if desired
    • Serve immediately with a wedge of lemon on the side
    • For plating: arrange fillets slightly overlapping on a warm plate; spoon sauce over, allowing some to pool at the base; garnish with a fine parsley dust and a lemon wedge for brightness