Pan Fried Sole with Lemon

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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

An oval blue platter with pan fried sole garnished with parsley and lemon wedges, with a fork and knife on the side, a glass with a drink in it, and a kitchen towel on the side.


 

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

Mise-en-place of all the ingredients required to make pan fried sole with lemon.
  • 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

An oval white platter with 4 sole fillets seasoned with salt and pepper.

Step 1: Season the sole fillets with salt and pepper.

An oval white platter with 4 sole fillets dusted with flour on both sides.

Step 2: Dust with flour on both sides, shaking off any excess flour.

A nonstick skillet with butter, and two sole fillets dusted with flour being cooked.

Step 3: In a large nonstick skillet, melt the butter over medium-high heat. When foaming subsides, add the fish.

A nonstick skillet with butter, and two sole fillets cooked on the top side already and being cooked on the other side.

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.

An oval white platter with pan fried sole with lemon wedges, and two small glass bowls on the side, one with parsley and one with more lemon wedges.

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

If you tried this recipe, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. Thanks for visiting today

Pan Fried Sole with Lemon and Herbs from www.whatsgabycooking.com (@whatsgabycookin)

Pan Fried Sole with Lemon and Herbs

Author: Gaby Dalkin
5 from 13 votes
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.
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Main Course, Dinner
Cuisine French
Servings 4 people

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.

Nutrition Information

Calories: 234kcal | Carbohydrates: 15g | Protein: 23g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 92mg | Sodium: 430mg | Potassium: 329mg | Fiber: 1g | Sugar: 1g | Vitamin A: 238IU | Vitamin C: 14mg | Calcium: 47mg | Iron: 1mg
Tried this Recipe? Tag me Today!Mention @WhatsGabyCookin or tag #whatsgabycooking!

9 Comments

  1. 5 stars
    Just wanted a quick easy sole recipe, and all too many others seem needlessly complicated. This one is super-simple, delicious, perfect.

  2. I love this and usually top with crab stuffing and my homemade orange sauce. It is to die for.

  3. This looks amazing! Can it be done gluten free and vegan with GF flour and with vegan butter? Thank you!

  4. 5 stars
    Love this simple classic recipe. This is how my Mom used to cook filet of sole. It tastes so good, especially the crispy edges.

5 from 13 votes (10 ratings without comment)

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