Pan-Seared Sole with Lemon Butter
Pan-Seared Sole with Lemon Butter
Ingredients
For the Pan-Seared Sole
- 1 1/2 pounds sole fillets, about 6 ounces each, patted very dry
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
For the Lemon Butter Sauce
- 4 tablespoons unsalted butter, cold, cut into 1-tablespoon pieces
- 3 tablespoons fresh lemon juice
- 1/4 cup fresh parsley, finely chopped
- 1 tablespoon capers, drained
- 1/8 teaspoon kosher salt, or to taste
- 1/8 teaspoon freshly ground black pepper, or to taste
For Garnish
- 1 lemon, cut into wedges
- 1 tablespoon fresh parsley, finely chopped
Instructions
- 1
Pat the sole fillets very dry with paper towels. Season both sides generously with 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper.
⏱️ 3 min
- 2
Heat the olive oil and 1 tablespoon of unsalted butter in a large, heavy-bottomed skillet (preferably non-stick or cast iron) over medium-high heat until the butter is melted and shimmering, but not smoking.
⏱️ 2 min
- 3
Carefully place two sole fillets into the hot skillet, ensuring not to overcrowd the pan. Sear for 2 to 3 minutes per side, or until the fish is golden brown, opaque, and flakes easily with a fork. The exact cooking time will depend on the thickness of your fillets. Remove the cooked fillets to a warm plate and tent loosely with foil. Repeat with the remaining sole fillets.
⏱️ 8 min
- 4
Reduce the heat to medium. Add the fresh lemon juice to the skillet, scraping up any browned bits (fond) from the bottom of the pan with a wooden spoon. This deglazing step adds depth of flavor to the sauce.
⏱️ 1 min
- 5
Remove the skillet from the heat. Add the cold, cut pieces of unsalted butter, one at a time, whisking constantly until each piece is melted and incorporated into the sauce. This technique, known as 'monter au beurre', creates a rich, emulsified sauce. Stir in the finely chopped parsley and drained capers. Season the sauce with 1/8 teaspoon kosher salt and 1/8 teaspoon freshly ground black pepper, or to taste.
⏱️ 3 min
- 6
To serve, arrange the seared sole fillets on individual plates. Spoon the warm lemon butter sauce generously over each fillet. Garnish with fresh lemon wedges and an extra sprinkle of finely chopped parsley.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Pan-Seared Sole with Lemon Butter
Ingredients
For the Pan-Seared Sole
- 1 1/2 pounds sole fillets, about 6 ounces each, patted very dry
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
For the Lemon Butter Sauce
- 4 tablespoons unsalted butter, cold, cut into 1-tablespoon pieces
- 3 tablespoons fresh lemon juice
- 1/4 cup fresh parsley, finely chopped
- 1 tablespoon capers, drained
- 1/8 teaspoon kosher salt, or to taste
- 1/8 teaspoon freshly ground black pepper, or to taste
For Garnish
- 1 lemon, cut into wedges
- 1 tablespoon fresh parsley, finely chopped
Instructions
- 1
Pat the sole fillets very dry with paper towels. Season both sides generously with 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper.
⏱️ 3 min - 2
Heat the olive oil and 1 tablespoon of unsalted butter in a large, heavy-bottomed skillet (preferably non-stick or cast iron) over medium-high heat until the butter is melted and shimmering, but not smoking.
⏱️ 2 min - 3
Carefully place two sole fillets into the hot skillet, ensuring not to overcrowd the pan. Sear for 2 to 3 minutes per side, or until the fish is golden brown, opaque, and flakes easily with a fork. The exact cooking time will depend on the thickness of your fillets. Remove the cooked fillets to a warm plate and tent loosely with foil. Repeat with the remaining sole fillets.
⏱️ 8 min - 4
Reduce the heat to medium. Add the fresh lemon juice to the skillet, scraping up any browned bits (fond) from the bottom of the pan with a wooden spoon. This deglazing step adds depth of flavor to the sauce.
⏱️ 1 min - 5
Remove the skillet from the heat. Add the cold, cut pieces of unsalted butter, one at a time, whisking constantly until each piece is melted and incorporated into the sauce. This technique, known as 'monter au beurre', creates a rich, emulsified sauce. Stir in the finely chopped parsley and drained capers. Season the sauce with 1/8 teaspoon kosher salt and 1/8 teaspoon freshly ground black pepper, or to taste.
⏱️ 3 min - 6
To serve, arrange the seared sole fillets on individual plates. Spoon the warm lemon butter sauce generously over each fillet. Garnish with fresh lemon wedges and an extra sprinkle of finely chopped parsley.
⏱️ 1 min