Description
A classic French dish showcasing the delicate flavors of sole fish with a crispy exterior and rich, buttery taste.
Ingredients
Scale
- 2 pieces sole fillets (substitutes include tilapia or flounder)
- 1/4 cup all-purpose flour (or gluten-free flour blend)
- 4 tablespoons unsalted butter (or plant-based butter)
- 2 tablespoons lemon juice (freshly squeezed)
- Salt (to taste)
- Black pepper (to taste)
Instructions
- Prepare the Fish: Rinse the sole fillets under cold water and pat them dry with paper towels.
- Season the Flour: In a shallow dish, mix the all-purpose flour, salt, and black pepper.
- Dredge the Fish: Dip each sole fillet into the flour mixture, coating both sides, and shake off excess flour.
- Melt the Butter: In a skillet, melt 2 tablespoons of unsalted butter over medium heat.
- Cook the Fish: Place the coated sole fillets in the skillet and cook for 2-3 minutes on each side until golden brown.
- Add Lemon Juice: Remove the fish and add remaining butter and lemon juice to the skillet, stirring well.
- Serve: Pour the lemon-butter sauce over the fish before serving.
Notes
Do not overcrowd the pan for best results. Use the freshest fish available.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 60mg