Pan Fried Sole with Lemon

Say hello to the first fish recipe I ever made as a private chef! Pan Fried Sole with Lemon and Herbs was a favorite for my first clients and let me tell you… it was delish but it wasn’t nearly as beautiful as this photo! lol

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. It’s perfect with a butter lettuce salad, delish with a side of greens, or a lovely compliment to our favorite asparagus recipe.

A few tips and tricks to keep in mind when you’re making Sole:

• It’s a very delicate fish, so handle with care. When you flip it, it’s best if you can use a very wide spatula or even 2 so it doesn’t fall apart when flipping. If that’s not available to you, I’m of the mindset that you can easily cut the fish into 2 pieces and cook two at a time.
• Don’t skip the flour – it acts as a little bit of a crust and it gives the fish a little crispy bite.
• The lemon really brings out all the flavor. It’s a perfect compliment to any fish and as you know, I put lemon on just about everything!

Pan Fried Sole with Lemon and Herbs

Gaby

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.

Prep Time 5 mins

Cook Time 10 mins

Total Time 15 mins

Course Main Course, Dinner

Cuisine French

• 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

• 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.

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.