10 min
Pan-Sautéed Sole with Lemon
Recipe GLPRbdcefd64dd3b9b
A classic French-inspired pan-sautéed sole featuring delicate white fish fillets lightly dusted with flour and quickly cooked in butter until golden, topped with fresh lemon slices. This elegant yet simple dish comes together in minutes and showcases the natural, delicate flavor of quality sole.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
2 sole fillets (or other white fish such as lemon sole)
Salt
2 tablespoons Wondra flour (or all-purpose flour)
1½ tablespoons Butter
5 slices Fresh lemon slices
Directions
Pat the sole fillets dry with paper towels and season both sides generously with salt.
Sprinkle Wondra flour evenly over both sides of each fillet, coating lightly and tapping off any excess.
Heat butter in a large skillet over medium-high heat until it foams and just begins to turn golden.
Carefully place the floured sole fillets in the hot butter and cook for 2–3 minutes until the bottom is golden and crispy.
Gently flip the fillets and cook for another 2–3 minutes until the fish is opaque throughout and cooked to an internal temperature of 145°F.
Transfer the cooked fillets to a serving plate and arrange the lemon slices on top. Serve immediately while hot.
