Looking for a delicious, light, and elegant dinner option that’s ready in under 30 minutes? These Lemon Butter Sole Fillets are exactly what you need. I’ve perfected this recipe to create the perfect balance of bright citrus and rich butter, complementing the delicate flavor of sole without overpowering it. It’s the kind of dish that feels special enough for company but simple enough for a weeknight dinner.
Ingredients
- 4 sole fillets (about 6 ounces each)
- 4 tablespoons unsalted butter
- 2 fresh lemons (1 for juice, 1 for garnish)
- 2 tablespoons fresh parsley, finely chopped
- 2 cloves garlic, minced
- 1/2 teaspoon sea salt
- 1/4 teaspoon white pepper
- 2 tablespoons all-purpose flour
- 2 tablespoons olive oil
Instructions
- Pat the sole fillets dry with paper towels. This ensures they’ll get a nice golden crust when cooking.
- Season both sides of the fillets with salt and white pepper, then lightly dust with flour, shaking off any excess.
- Heat olive oil in a large skillet over medium-high heat until shimmering.
- Carefully place the fillets in the pan and cook for 2-3 minutes on each side until golden brown. Transfer to a warm plate.
- In the same pan, reduce heat to medium and add butter and minced garlic. Cook until butter starts to foam, about 1 minute.
- Add fresh lemon juice and stir to combine, scraping up any browned bits from the bottom of the pan.
- Return the fillets to the pan, spoon the sauce over them, and sprinkle with fresh parsley.
Cook Time and Serving Size
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Servings: 4
Recipe Notes
If sole isn’t available, you can substitute with other delicate white fish like flounder or plaice. The key to perfectly cooked sole is watching it carefully – it cooks quickly and can become tough if overcooked. You’ll know it’s done when it flakes easily with a fork and is opaque throughout.
For the best results, bring your fish to room temperature about 15 minutes before cooking. This helps it cook more evenly. If your sauce becomes too thick, you can thin it out with a splash of white wine or chicken broth. The completed dish pairs beautifully with steamed asparagus or a light salad, and some crusty bread to soak up the delicious sauce.
Store any leftovers in an airtight container in the refrigerator for up to 2 days, though this dish is best enjoyed fresh. When reheating, do so gently to prevent the fish from becoming tough.
Lemon Butter Sole Fillets
Ingredients
- 4 sole fillets about 6 ounces each
- 4 tablespoons unsalted butter
- 2 fresh lemons 1 for juice, 1 for garnish
- 2 tablespoons fresh parsley finely chopped
- 2 cloves garlic minced
- 1/2 teaspoon sea salt
- 1/4 teaspoon white pepper
- 2 tablespoons all-purpose flour
- 2 tablespoons olive oil
Instructions
- Pat the sole fillets dry with paper towels. This ensures they'll get a nice golden crust when cooking.
- Season both sides of the fillets with salt and white pepper, then lightly dust with flour, shaking off any excess.
- Heat olive oil in a large skillet over medium-high heat until shimmering.
- Carefully place the fillets in the pan and cook for 2-3 minutes on each side until golden brown. Transfer to a warm plate.
- In the same pan, reduce heat to medium and add butter and minced garlic. Cook until butter starts to foam, about 1 minute.
- Add fresh lemon juice and stir to combine, scraping up any browned bits from the bottom of the pan.
- Return the fillets to the pan, spoon the sauce over them, and sprinkle with fresh parsley.
