Ingredients
Scale
- 1 lb sole fillets (2 pieces) – lemon sole preferred
- Salt and freshly ground pepper to taste
- 1 cup all-purpose flour, for dredging
- 2 large eggs
- 2 tablespoons extra virgin olive oil
- 2 tablespoons butter
For the Sauce:
- 2 tablespoons butter
- 1/4 cup dry white wine
- 3 tablespoons freshly squeezed lemon juice
- 1-1/2 tablespoons fresh parsley, chopped
Garnish:
- 3-4 slices fresh lemon
- 1/2 tablespoon fresh parsley, chopped
Instructions
- Spread the flour out on a plate or tray. In a medium bowl, beat the eggs. You can either leave them in the bowl or transfer to a tray for dipping.
- Pat the sole dry with paper towels. Season with salt and pepper. Dredge each fillet in the flour, then dip into the beaten eggs, coating on both sides.
- Heat the olive oil in a large skillet over medium-high heat. Add 2 tablespoons of butter and melt, stirring together with the oil. Add the fillets immediately.
- Cook, turning once, until golden brown on both sides, about 2 minutes per side. Using a long spatula, remove the fish to a platter.
- Drain and wipe the skillet. Add the wine and cook over medium-high heat for about 1 minute. Add the remaining 2 tablespoons of butter and melt, then add the lemon juice and stir to combine. Cook briefly until the sauce thickens slightly. Stir in the parsley and season with salt and pepper. Taste and adjust seasoning, adding more lemon juice if desired.
- Return the fillets to the sauce and cook for about 2 minutes to heat through. Plate the fish, pour the sauce over the top, garnish with parsley and lemon slices, and serve immediately.
- Prep Time: 5 Minutes
- Cook Time: 15 Minutes