Pan Fried Sole with Lemon and Herbs
Pan Fried Sole is one of my favorite fish recipes! It's beyond simple, only a few ingredients. The flavors are so delicate and it's so versatile and you can serve it alongside pretty much every side dish.
Servings: 4 people
Ingredients
- 4 6-ounce skinless sole fillets
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly cracked black pepper
- 1/2 cup all purpose flour
- 2 tablespoons unsalted butter divided
- 1 lemon cut into wedges, for serving
- parsley to garnish
Instructions
- Season the sole filets with salt and pepper, then dust with flour on both sides, shaking off any excess flour.
- In a large nonstick skillet, melt the butter over medium-high heat. When foaming subsides, add the fish.
- Cook the fish, turning once with two wide spatulas, until golden-brown, about 3 minutes on each side. If one side gets too dark, reduce the heat to medium.
- Transfer the fish to a plate, garnish with parsley and lemon wedges. Serve immediately.
Notes
If you're making all 4 of these, or doubling the recipe, it's best to have a large baking sheet ready so you can place the cooked pieces of fish on the baking sheet and keep warm in a 200 degree oven until ready to serve all the fish at once.