Lemon-Butter Sole with Garlic and Fresh Herbs
Indulge in the delicate flavors of this Lemon-Butter Sole, perfectly pan-fried to golden perfection. This straightforward recipe enhances the mild taste of sole fish with a rich, zesty butter sauce enriched by a hint of garlic and sprinkled with fresh parsley. Ideal for a leisurely brunch or an elegant dinner, this dish not only pleases the palate but also impresses with its simplicity and presentation. Serve it alongside your favorite sides for a truly delightful experience.
N/A
Servings
140
Calories
7
Ingredients
Ingredients
Sole fillets
8 (cleaned and patted dry)
Flour
1/2 cup (all-purpose)
Seasoning salt
1/2 teaspoon (or white salt to taste)
Black pepper
1/4 teaspoon (or to taste)
Butter
7 tablespoons (divided)
Fresh lemon juice
1/4 cup (freshly squeezed)
Chopped fresh parsley
2 tablespoons (for garnish)
Instructions
1
In a shallow dish, combine flour, seasoning salt, and black pepper. Mix well until evenly incorporated.
2
Gently dredge each sole fillet in the flour mixture, ensuring both sides are evenly covered.
3
In a large skillet, heat over high heat until hot. Add 3 tablespoons of butter and allow it to melt, swirling it around the pan for flavor.
4
Carefully place half of the dredged fillets in the skillet and sauté for about 2 minutes on each side or until the fish is golden brown and flakes easily with a fork. Transfer the cooked fillets to a warm plate and cover them to keep warm.
5
Add the remaining butter to the skillet and let it melt, cooking until it becomes golden; be careful not to burn it.
6
Add the fresh lemon juice and bring the mixture to a gentle boil. Incorporate the chopped parsley and garlic (if using), stirring until the herbs are fragrant.
7
Taste the sauce and season with additional salt and pepper if necessary.
8
Pour the warm lemon-butter sauce over the reserved fillets on the plate.
9
Serve immediately, garnished with additional parsley and lemon slices if desired.
Nutrition Information
7.5g
Fat
9.5g
Carbs
11.25g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Lemon-Butter Sole with Garlic and Fresh Herbs?
It is a delicate pan-fried fish dish featuring sole fillets in a zesty butter sauce enriched with garlic and fresh parsley.
What type of fish is used in this recipe?
This recipe uses 8 sole fillets that have been cleaned and patted dry.
How many calories are in a serving of this dish?
There are approximately 140 calories per serving.
What ingredients are used for the dredging mixture?
The dredging mixture consists of 1/2 cup all-purpose flour, 1/2 teaspoon seasoning salt, and 1/4 teaspoon black pepper.
How much butter is required for the entire recipe?
The recipe requires a total of 7 tablespoons of butter, divided for different stages of cooking.
How long should I sauté the sole fillets?
Sauté the fillets for about 2 minutes on each side until they are golden brown.
How can I tell if the sole is finished cooking?
The fish is done when it is golden brown and flakes easily with a fork.
What is the recommended heat setting for the skillet?
A large skillet should be heated over high heat until hot before adding the butter and fish.
How do I make the lemon-butter sauce?
Melt the remaining butter until golden, add 1/4 cup fresh lemon juice, bring to a boil, then stir in parsley and garlic.
Can I substitute seasoning salt with regular salt?
Yes, you can use white salt to taste instead of seasoning salt.
What herbs are used in this recipe?
The recipe calls for 2 tablespoons of chopped fresh parsley.
Is this dish suitable for brunch?
Yes, it is described as ideal for either a leisurely brunch or an elegant dinner.
How much protein is in one serving?
Each serving contains approximately 11.25g of protein.
What is the fat content of this dish?
The dish contains 7.5g of fat per serving.
How many carbohydrates are in the recipe?
There are 9.5g of carbohydrates per serving.
How should the fish be prepared before dredging?
The fillets should be cleaned and patted dry before being placed in the flour mixture.
When should I add the garlic to the sauce?
Add the garlic to the skillet after the lemon juice has been brought to a gentle boil.
Should I cook all the fish fillets at once?
No, it is recommended to sauté half of the fillets at a time to ensure even cooking.
How do I keep the first batch of fish warm while cooking the second?
Transfer the cooked fillets to a warm plate and cover them to maintain their temperature.
What garnish is suggested for this recipe?
Garnish with additional fresh parsley and lemon slices if desired.
Is this an easy recipe for beginners?
Yes, it is tagged as an easy recipe and a quick meal with straightforward instructions.
How much lemon juice do I need?
You will need 1/4 cup of freshly squeezed lemon juice.
Can I adjust the seasoning of the sauce?
Yes, you should taste the sauce after adding the herbs and add more salt or pepper if necessary.
What happens if I overcook the butter for the sauce?
The recipe warns to be careful not to burn the butter as you melt it to a golden color.
How should the sauce be applied to the fish?
Pour the warm lemon-butter sauce directly over the reserved fillets on the plate.
Does this recipe contain fiber?
The recipe data indicates that the fiber content is null or negligible.
What is the texture of the finished fish?
The fish should have a golden brown exterior and a flaky, delicate interior.
Is fresh or bottled lemon juice better?
Freshly squeezed lemon juice is recommended for the best flavor.
How many ingredients are in this recipe?
There are 7 main ingredients: sole fillets, flour, seasoning salt, black pepper, butter, lemon juice, and parsley.
What type of meal category does this fall under?
This falls under seafood and is suitable as a quick meal, brunch, or dinner.