Sundays are often for roasts but if it’s too hot or if I cannot find the motivation to cook a big meal or if I’m eating alone then this dish is the one I like to go for. You can often find the fish without the skin on which makes cooking the dish even faster. Some people like to leave the skin on which I’m not a fan of. The finishing touch is all in the squeeze of lemon/lime at the end… it brings it all together like a perfect song. Pop out and get the ingredients and impress your loved ones and or yourself today! Let me know how you get on with it. You can find other recipes here too.
4 good-sized sole fillets (preferably sustainably caught)
Salt and freshly ground black pepper
1 plateful of plain flour
Handful of fresh parsley, finely chopped
Juice of 1 lemon
If you would like to skin the fish, put the fillet skin side down on a plate with the thinnest end pointing towards you. I put a little salt on the very end, as this makes it easier to grip. Using a sharp knife, preferably with a thin flexible blade, make a slit at the thin end at a 45-degree angle so that the knife is between the skin and the flesh. Now keeping the knife at a slight angle, use a gentle sawing motion to move the knife away from you towards the thicker end of the fillet until the skin is removed.
Preheat the oven to 110 ° C (225 ° F), Gas Mark ¼ and place 4 plates inside to heat. Put a large frying pan over a medium heat and add a quarter of the butter. While the butter is melting, season the plate of flour with salt and pepper, then dip the sole fillets into the seasoned flour. Pat the flour all over it so the fish is well covered and shake off the excess.
Once the butter is sizzling and piping hot, place two fillets in the pan and fry for 30 seconds on each side. Take the pan off the heat and take the plates out the oven. Put the cooked fish on the plates and cover loosely with foil to keep warm. Now repeat with the other fillets. Carefully wipe out the pan with some kitchen paper and put the empty frying pan back on the heat. Add the rest of the butter and cook for a minute or so until it has gone a medium golden brown colour.
Add the parsley and cook for 2 seconds, then divide the butter among the plates. Squeeze over a generous amount of lemon juice and serve. I like to serve this dish with boiled crushed new potatoes mixed with a dollop of crème fraîche, a squeeze of lime juice, salt and pepper, a sprinkling of fresh herbs and a crisp green salad.
I hope you enjoy it!