Ingredients

4 skinless lemon sole fillets
Sea salt and freshly ground black pepper
Flour (for dredging)
5 tbsp cold unsalted butter, cut into tablespoon-sized pieces
2 tbsp freshly squeezed lemon juice
2 tsp water
1 tsp flat-leaf parsley leaves, minced
1 tsp fresh thyme leaves, minced

Instructions

ABBREVIATED RECIPE:

1. Preheat two non-stick skillets over medium-low heat. Pat the sole fillets dry and season with salt and pepper. Lightly dredge the rounded sides in flour.
2. Heat the skillets over medium-high heat and melt 1 tablespoon of butter in each. Cook the fillets rounded-side down until golden brown, about 2 minutes.
3. Turn off the heat, flip the fillets and allow them to finish cooking in the residual heat for about 2 minutes. Transfer to warm plates and cover loosely with foil.
4. Make the lemon butter sauce by combining lemon juice and water in one skillet. Gradually whisk in the remaining butter until smooth and creamy. Stir in parsley and thyme.
5. Season the sauce to taste, spoon over the sole fillets and serve immediately.

FULL RECIPE:

1. Preheat the skillets – Preheat two medium non-stick skillets over medium-low heat for 5 minutes.

2. Prepare the fillets – Place the sole fillets on wax paper, parchment paper or a baking sheet and pat dry with paper towels. Season with salt and pepper. If the fillets have very thin tails, fold the tails back underneath to create a more evenly thick fillet.

3. Dredge the sole – Place the flour on a plate. Lightly dredge the rounded sides of the fillets in the flour, then shake off any excess.

4. Cook the sole – Increase the heat to medium-high and add 1 tablespoon of butter to each skillet. Once the butter stops foaming, place 2 fillets in each pan, rounded-side down. Lightly shake the skillets occasionally and cook for about 2 minutes, or until golden brown.

5. Finish cooking – Turn off the heat and carefully flip the fillets with a spatula. Allow them to finish cooking in the residual heat for approximately 2 minutes.

6. Prepare the lemon butter sauce – Transfer the fillets to 4 warm plates and cover loosely with foil. Add the lemon juice and water to one of the skillets. Move the skillet in a circular motion while gradually adding the remaining 3 tablespoons of butter, a little at a time, until melted and a smooth, creamy sauce forms.

7. Add the herbs & serve – Stir in the minced parsley and thyme. Season with salt and pepper to taste. Spoon the lemon butter sauce over each fillet and serve immediately.

Recipe Notes

1. Dry the fish well – Pat the sole fillets thoroughly dry before seasoning and dredging. This helps the flour adhere properly and encourages even browning.

2. Don't overcrowd the pans – Cook two fillets in each skillet to allow enough space for the fish to brown properly.

3. Residual heat – Turning off the heat before flipping the fillets allows them to finish cooking gently without becoming overcooked.

4. Sauce consistency – Add the remaining butter gradually while moving the skillet in a circular motion to create a smooth, creamy lemon butter sauce.

5. Serve immediately – The lemon butter sauce is best served while warm and freshly emulsified.

Recipe source: Food Network – Lemon Sole Recipe