Say hello to the first fish recipe I ever made as a private chef! Pan Fried Sole with Lemon and Herbs was a favorite for my first clients and let me tell you... it was delish but it wasn't nearly as beautiful as this photo! lol
Table of Contents
Why I Love This Recipe
Pan Fried Sole is one of my favorite fish recipes! It's beyond simple, only a few ingredients. The flavors are so delicate and it's so versatile and you can serve it alongside pretty much every side dish. It's perfect with a butter lettuce salad, delish with a side of greens, or a lovely compliment to our favorite asparagus recipe. If you are looking to add carbs (which I love!), the orzo pasta salad would be a great side.
Ingredients & Substitutions
- Skinless Sole Fillets
- Kosher Salt
- Black Pepper freshly cracked
- All Purpose Flour
- Unsalted Butter
- Lemon
- Parsley
*For a full list of ingredients and instructions please see recipe card below.
How to Make Pan Fried Sole
Step 1: Season the sole fillets with salt and pepper.
Step 2: Dust with flour on both sides, shaking off any excess flour.
Step 3: In a large nonstick skillet, melt the butter over medium-high heat. When foaming subsides, add the fish.
Step 4: Cook the fish, turning once with two wide spatulas, until golden-brown, about 3 minutes on each side. If one side gets too dark, reduce the heat to medium.
Step 5: Transfer the fish to a plate, garnish with parsley and lemon wedges. Serve immediately.
How to Store Pan Fried Sole
You can store leftovers in an airtight container for 2 days. Warm it on the skillet till its warmed through.
How to Freeze Pan Fried Sole
While you can freeze cooked fish, its not my favorite thing to do. I'd recommend cooking the amount you are planning to eat and rather opt for raw frozen fish if you want to keep it on hand. Its really quick to cook so I would recommend cooking when you plan to eat.
Tips & Tricks
- It's a very delicate fish, so handle with care. When you flip it, it's best if you can use a very wide spatula or even 2 so it doesn't fall apart when flipping. If that's not available to you, I'm of the mindset that you can easily cut the fish into 2 pieces and cook two at a time.
- Don't skip the flour - it acts as a little bit of a crust and it gives the fish a little crispy bite.
- The lemon really brings out all the flavor. It's a perfect compliment to any fish and as you know, I put lemon on just about everything!
- If you're making all 4 of these, or doubling the recipe, it's best to have a large baking sheet ready so you can place the cooked pieces of fish on the baking sheet and keep warm in a 200 degree oven until ready to serve all the fish at once.
FAQs
Can I make this recipe with tilapia?
Yes! You can swap this for another white fish with similar cooking times and technique. If you switch to something like salmon, the cooking time will vary. Check out my pan-seared salmon for more details on that.
What sides can I prepare with this?
This fish recipe can be paired with all sorts of sides dishes. A salad, roasted veggies, potatoes, or a grain like pasta salad or rice are all great options!!
Similar Recipes
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Pan Fried Sole with Lemon and Herbs
Ingredients
- 4 6-ounce skinless sole fillets
- ½ teaspoon kosher salt
- ¼ teaspoon freshly cracked black pepper
- ½ cup all purpose flour
- 2 tablespoons unsalted butter divided
- 1 lemon cut into wedges, for serving
- parsley to garnish
Instructions
- Season the sole filets with salt and pepper, then dust with flour on both sides, shaking off any excess flour.
- In a large nonstick skillet, melt the butter over medium-high heat. When foaming subsides, add the fish.
- Cook the fish, turning once with two wide spatulas, until golden-brown, about 3 minutes on each side. If one side gets too dark, reduce the heat to medium.
- Transfer the fish to a plate, garnish with parsley and lemon wedges. Serve immediately.
Notes
- If you're making all 4 of these, or doubling the recipe, it's best to have a large baking sheet ready so you can place the cooked pieces of fish on the baking sheet and keep warm in a 200 degree oven until ready to serve all the fish at once.
- It's a very delicate fish, so handle with care. When you flip it, it's best if you can use a very wide spatula or even 2 so it doesn't fall apart when flipping. If that's not available to you, I'm of the mindset that you can easily cut the fish into 2 pieces and cook two at a time.
- The lemon really brings out all the flavor. It's a perfect compliment to any fish and as you know, I put lemon on just about everything!
- Don't skip the flour - it acts as a little bit of a crust and it gives the fish a little crispy bite.
Just tried this and it’s so simple and tastes fantastic!! Thank you so much for the recipe!
I love this and usually top with crab stuffing and my homemade orange sauce. It is to die for.
This looks amazing! Can it be done gluten free and vegan with GF flour and with vegan butter? Thank you!
yes and yes
Love this simple classic recipe. This is how my Mom used to cook filet of sole. It tastes so good, especially the crispy edges.
I added capers to the lemon sauce. This was so easy and delicious!
yum- this looks so nice and simple!
Great recipe!! Perfect for spring and summer too!