| Total: | 25 min |
| Prep: | 10 min |
| Cook: | 15 min |
| Yield: | 4 main course servings |
Ingredients
- Four 4-ounce skinless sole or flounder fillets
- Kosher salt and freshly ground black pepper
- Flour for dredging
- 5 tablespoons cold unsalted butter, cut into tablespoon-sized pieces
- 2 tablespoons freshly squeezed lemon juice
- 2 teaspoons water
- 1 teaspoon minced flat-leaf parsley leaves
- 1 teaspoon minced fresh thyme leaves
Instructions
- Preheat 2 medium non-stick skillets over medium-low heat for 5 minutes.
- Meanwhile, lay the fillets on a piece of wax paper, parchment, or a baking sheet and blot dry with paper towels. Season the fillets with salt and pepper. (If the fillets tapers down to a very thin tail, fold the tail back to make a more uniformly thick fillet.) Put the flour on a plate. Dredge the rounded-sides of the fillets in the flour and shake off any excess.
- Raise the heat to medium-high and add 1 tablespoon of butter to each skillet. When the butter stops foaming, add 2 fillets to each pan, rounded-side down, and cook, lightly shaking the skillets occasionally, until golden brown, about 2 minutes. Turn off the heat, flip the fillets with a spatula, and let the fillets finish cooking in the residual heat in the pans, about 2 minutes more. Transfer the fillets to 4 warm plates and cover loosely with foil.
- Add the lemon juice and water to one of the skillets. While moving the skillet in a circular motion, add the remaining 3 tablespoons butter, little by little, until melted and a smooth, creamy sauce is formed. Stir in the parsley and thyme and season with salt and pepper to taste. Spoon some of the sauce over each fillet and serve immediately.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 214 |
| Total Fat | 17 g |
| Saturated Fat | 10 g |
| Carbohydrates | 2 g |
| Dietary Fiber | 0 g |
| Sugar | 0 g |
| Protein | 14 g |
| Cholesterol | 89 mg |
| Sodium | 338 mg |
Reviews
Was very easy and delicious! My 8 year old said it was better then mashed potatoes. For her that is saying something.
Will definitely make this recipe again. Delicious!
Lovely! Delicious and elegant.
Loved it, but next time I would make extra sauce to make sure that there is enough for the rice.
Pretty good. I used a brush to apply the sauce since it wasn’t quite the consistency I’d expected.
Wow! Completed in under 15 minutes and my five hungry kids gave five thumbs up!
It is good but cut the butter! Way too much butter. Otherwise, very, very easy to make.
Excellent, delicious and so easy to make! Will make this again!
Nice simple recipe with great flavors! Tasted very nice with some white rice…
One of the best fish recipes we’ve ever tried! We didn’t have sole, so we used bass caught fresh from our private lake. We also didn’t have thyme, so we substituted terragon & used wine instead of water, as several other reviewers suggested! Cooking in 2 skillets at the same time works out well because the fish stays warm.