This simple, classic and delicious dish can be prepared with a variety of fish. Traditionally, thin filets of sole are lightly coated in flour and quickly sautéed. To do this, we melt butter and cook until it’s a nutty brown, then finish it with fresh lemon and parsley before spooning it over the fish. Rice pilaf or boiled potatoes would be a perfect side dish.
| Level: | Easy |
| Total: | 25 min |
| Active: | 25 min |
| Yield: | 4 servings |
Ingredients
- 4 4-ounce skinless sole or flounder fillets
- Kosher salt and freshly ground pepper
- 1/2 cup instant flour, such as Wondra
- 1/4 cup vegetable oil
- 6 tablespoons unsalted butter
- 3 tablespoons fresh lemon juice, plus wedges for serving
- 2 tablespoons finely chopped fresh parsley
Instructions
- Season the fish with salt and pepper. Put the flour in a wide shallow dish, then coat the fillets one at a time in the flour, shaking off the excess.
- Heat a large nonstick skillet over high heat. Add the vegetable oil; once very hot and shimmering, add the fillets. (You may need to do this in 2 batches.) Cook until golden brown and cooked about two-thirds of the way, 2 to 3 minutes. Carefully flip the fish and cook until just cooked through, about 30 more seconds. Remove the fillets to a serving platter.
- Pour off any remaining oil and wipe out the skillet. Return it to medium-high heat, then add the butter and cook until melted, any foaming subsides and the butter is a deep golden brown, 3 to 4 minutes. Remove from the heat and swirl in the lemon juice and a pinch of salt (it may splatter a bit). Once incorporated, add the parsley and immediately spoon the sauce over the fish. Serve with lemon wedges.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 418 |
| Total Fat | 34 g |
| Saturated Fat | 12 g |
| Carbohydrates | 13 g |
| Dietary Fiber | 1 g |
| Sugar | 0 g |
| Protein | 16 g |
| Cholesterol | 97 mg |
| Sodium | 418 mg |