Simple Sole


  • 4 (6 oz.) sole fillets, skinned
  • 3 tablespoons flour, seasoned with salt and pepper
  • 1 stick unsalted butter
  • 2 tablespoons flat-leaf parsley, chopped
  • Juice of 1 lemon
  • 4 lemon wedges for garnish


  1. Spread the seasoned flour on a plate and lightly coat each fillet.
  2. Heat 1/3 of the butter in a large frying pan.
  3. Fry 2 of the sole fillets over a medium heat until golden, about 2 minutes each side. Remove to plates and keep warm.
  4. Add a little more butter and fry the other 2 fillets.
  5. Melt the rest of the butter then add the lemon juice and parsley. Pour over the fish and garnish with the lemon wedges.