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1/2 cup all purpose flour
4 sole fillets (each about 3 to 4 ounces)
Coarse kosher salt
Freshly ground black pepper
2 tablespoons vegetable oil or canola oil
2 tablespoons (1/4 stick) unsalted butter
1/4 cup (1/2 stick) unsalted butter, cut into 4 pieces
2 tablespoons chopped fresh Italian parsley
1 tablespoon fresh lemon juice
Place flour in pie dish.
Rinse fish and pat with paper towels. Sprinkle both sides of fish with coarse salt and freshly ground pepper. Dredge fish on both sides with flour; shake off excess.
Heat oil in large skillet over medium-high heat until oil is hot and shimmers.
Add butter; quickly swirl skillet to coat. When foam subsides, add fish and cook until golden on bottom, 2 to 3 minutes. Carefully turn fish over and cook until opaque in center and golden on bottom, 1 to 2 minutes.
Divide fish between 2 warmed plates; tent with foil. Pour off drippings from skillet; wipe with paper towels.
Place skillet over medium-high heat. Add butter; cook until golden, 1 to 2 minutes.
Remove from heat; stir in parsley and lemon juice (sauce may sputter). Spoon sauce over fish. Serve with lemon wedges.
Cook Time: 15 minutes
Total Time: 15 minutes
Yield: 2 servings