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    • Pan-Fried Sole with Lemon Butter Sauce

    Mark Sharron
    Easy
    15 minutes
    4
    Amount Per Serving: Calories 283; Fat 14g; Carbs 6g; Cholesterol 112mg; Fibre 1g; Protein 33g; Sodium 5.02g
    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.
    1 rating
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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

    • First, mix the flour, salt and black pepper.

    • Heat the butter in a large frying pan over medium-high heat.

    • When the butter is hot, add the fish fillets. Cook for 3 minutes.

    • Flip the fillets over and fry for 1 more minute. Remove the fish and set it aside.

    • When all of the fish is cooked, place each fillet on a separate plate and serve.

    • Using the same frying pan, add some more butter and a little milk.

    • When the butter is hot, add the lemon juice and parsley to the melted butter. Stir constantly until the sauce thickens slightly.

    • Drizzle the lemon butter sauce over the fried sole fillets. Garnish with fresh parsley.

    • Serving Suggestions: This dish may be served with rice or potatoes. One may also use vegetables along with the fish.

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