Total Time
Prep 0 mins
Cook 15 mins

This is lovely with it's buttery-lemony sauce. Don't make this dish for a crowd, because you should eat it straight away and two soles are about all that will fit into the average non-stick frying pan. From the book "Bistro, French country recipes for home cooks".

Ingredients Nutrition


  1. Put some flour on a large place, add the fish, cover with the flour on both sides and shake off the excess.
  2. Reserve 2 TBs of the butter. Heat the oil and remaining butter over medium high heat in a nonstick frying pan large enough to hold both fish side by side. When it sizzles, add the sole and cook for about 3 minutes. Turn them over and cook on the other side for 3 minutes. Sprinkle the first side with salt while the second side is cooking.
  3. When the fish is cooked through, transfer to warmed dinner plates and season the second side.
  4. Return the frying pan to the heat, add the remaining 2 TBS butter and melt over high heat. When it begins to sizzle, lower the heat and add the lemon juice. Cook, scraping the pan for about 10 seconds; do not let the butter burn. Pour this sauce over the fish and sprinkle with parsley. Serve immediately with sliced lemon.


Most Helpful

loved it! didn't have a chance to chill the butter so grilled and basted it while on the grill.

evesarah1 March 23, 2009

Didn't work out so well for was very bland. I guess sole isn't my fish because I love simple lemon/butter recipes like this with other types.

trixiefaux May 19, 2008

wow! It tasted like it would be served at a restaurant. Thanks so much I will be making this again and again.

summerland April 07, 2008

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