Like
Pan-Seared Sole Fillets with Browned Butter and Lemon
Sole meunière is a classic French dish originating from the port city of Nantes, where sole fish was abundant. This simple yet elegant recipe showcases the delicate flavor and flaky texture of sole fillets, which are pan-seared to perfection and served with a rich browned butter sauce, a squeeze of fresh lemon juice, and a sprinkle of parsley. The result is a harmonious balance of flavors and textures that will delight your palate.
Time Cook
15
Level
Intermediate
Calories
320
Allergens
Fish, Dairy
Ingredients
4 fillets
Sole Fillets
120 Calories
4 tablespoons
Unsalted Butter
40 Calories
1/4 cup
Fresh Parsley
10 Calories
2 tablespoons
Fresh Lemon Juice
10 Calories
to taste
Salt
0 Calories
to taste
Black Pepper
0 Calories
Step-by-Step Instructions
1
Rinse the sole fillets under cold water, pat them dry with paper towels, and season with salt and pepper.
2
Heat 2 tablespoons of unsalted butter in a large skillet over medium heat until it starts to foam.
3
Add the sole fillets to the skillet, skin side up (if they have skin). Cook for 3-4 minutes or until the skin is golden brown and crispy.
4
Flip the fillets over and cook for an additional 3-4 minutes or until they are cooked through and flake easily with a fork.
5
Remove the fillets from the skillet and place them on a plate. Reduce the heat to low and add the remaining 2 tablespoons of butter to the skillet.
6
Continue cooking the butter over low heat, stirring occasionally, until it turns a deep golden brown and has a nutty aroma.
7
Remove the skillet from the heat and stir in the chopped parsley and lemon juice. Season with salt and pepper to taste.
8
Serve the sole fillets with the browned butter sauce spooned over the top. Garnish with additional parsley and lemon wedges if desired.
Tried this recipe?
Invite your friends to cook along by sharing the link now!
Cooklaif is where cooking meets life and technology, where every meal is an opportunity to create, connect, and celebrate.
© 2024 Cooklaif