| Level: | Easy |
| Total: | 20 min |
| Prep: | 10 min |
| Cook: | 10 min |
| Yield: | 4 servings |
Ingredients
- Extra-virgin olive oil
- 4 sole fillets
- Kosher salt
- 2 cups all-purpose flour
- 6 tablespoons butter
- 3 sprigs fresh thyme, leaves stripped
- 2 tablespoons fresh lemon juice
- 1/4 cup finely chopped fresh flat-leaf parsley
Instructions
- Preheat the oven to 200 degrees F.
- Generously coat a large saute pan with olive oil and bring to a high heat. Season 2 of the fillets with salt. Dredge the fillets in flour and place them immediately in the pan with the hot oil. Do not flour the fish ahead of time or it will be gummy and mushy on the outside rather than crispy.
- When the fish has turned from translucent to opaque, about 2/3 of the way through the cooking, turn the fish over and cook on the other side. Remove the fish from the pan and reserve on a sheet tray in the oven. Repeat the process with the remaining 2 fish fillets. Keep the cooked fish fillets warm in the oven while you make the sauce.
- Remove any excess oil from the pan. Add the butter and thyme leaves. Shake the pan frequently to prevent scorching. When the butter has melted and is very bubbly, add in the lemon juice and whisk to combine. As the butter becomes bubbly again and starts to turn a nutty brown, season with salt and whisk in the chopped parsley. Taste to make sure it is delicious.
- Remove the fish fillets from the oven and plate them, spooning the sauce over the fish.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 531 |
| Total Fat | 25 g |
| Saturated Fat | 12 g |
| Carbohydrates | 49 g |
| Dietary Fiber | 2 g |
| Sugar | 0 g |
| Protein | 27 g |
| Cholesterol | 119 mg |
| Sodium | 614 mg |
Reviews
Made it for the first time and loved the flavors and how easy it cooks up. I did have issues with the fish sticking after I turned it over.. I used a high end stainless steel pan and used skinless petrale sole. The first side browned up nicely and was easy to flip. But the second side (skin side) stuck to the pan. I suspect my temperature was not correct. Will adjust and try again but would appreciate advice from others. Petrale is a smaller, thinner sole and may be some of my problem, too. But got the fish fresh from the Oregon coast and it was delicate and wonderful.
Great recipe and flavors, highly recommend.
Great recipe and flavors, highly recommend.
Anne, this is delicious! Have made several times. Watched your video this time and love your enthusiasm and culinary tips. Made a nice salad with small romaine, watermelon radish cukes and a bit of tomato with a French vinaigrette. Winner!
Not much to say except easy and awesome!
Came out great!
Recipe made a delicious, restaurant quality meal. After we got the skillet hot, we reduced the heat to medium and cooked the fillets 2 minutes on each side. When we made the sauce, we also added a bit of white wine in addition to the lemon juice to deglaze the pan. Seriously good dinner tonight!!
This was fantastic!! My wife who is not a lemon fan at all thought it was the best fish she has ever had. Then discovered there was lemon and still thought so.
This was so easy and delicious
This was delicious. However, the thyme totally burned to black by the time the butter browned. Definitely a negative appearance and negative flavor. I will definitely do this again, but next time I’ll add the fresh thyme at the end with the parsley. For my own notes: 1.40 lb of sole was too much for the 3 of us. 2 fillets, about 1 lb. would be fine.
Made this with bass from our pond will make many many more times / my daughter caught bass in the pond too she made this for her family and claims she will never cook bass any other way again , I agree thx Ann
LIKE THE OTHER REVIEWERS, CANNOT ARGUE WITH PERFECTION. AND THE SALAD IS PERFECT WITH THE RICH, BUTTERY SAUCE…I LIKE THE THYME ALSO