Pan Seared Lemon Sole

Golden-brown pan-seared lemon sole fillets served in a copper pan with a rich buttery sauce, garnished with fresh parsley and lemon slices. The vibrant herbs and citrus provide a beautiful contrast against the crispy fish, making the dish look both appetizing and elegant. The rustic wooden table and yellow napkin enhance the warm, inviting presentation.

Lemon sole is a delicate, mild white fish with a subtle citrus undertone, making it perfect for light, flavorful dishes. This pan-seared recipe creates a golden-brown crust while keeping the fish tender and flaky. Finished with a silky lemon-herb butter sauce, this dish is simple, elegant, and perfect for a quick gourmet meal.

×
Serving Size: 4
Print Recipe
Buy Now

Ingredients

  • 4 ea 4oz skinless Lemon Sole filets
  • Kosher salt and ground pepper for dredging
  • Flour for dredging
  • 5 tablespoons cold butter cut into tablespoon-sized pieces
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons water
  • 1 teaspoon minced parsley
  • 1 teaspoon fresh minced thyme leaves

Instructions

  1. Preheat 2 medium skillets over low/medium-low heat for 5 minutes
  2. While those heat, blot filets with a paper towel and season the filets on both sides with salt and pepper (if the tail tapers down thin, tuck it under the rest of the filet to get uniform thickness). Dredge the filets in flour shaking off excess
  3. Raise the heat to medium high in the skillets and add 1 tablespoon of butter to each
  4. When the butter stops foaming add 2 filets to each skillet, tucked side down and cook shaking the skillet occasionally, filets will reach golden brown at about 2 minutes
  5. Turn off the heat and flip the fish and allow the to cook in the residual heat, about 2 minutes more
  6. Transfer the filets to 4 warm plates and cover loosely with foil
  7. Add lemon juice and water to one of the pans on very low heat, while moving the skillet in a circular motion, add the remaining 3 tablespoons butter little by little until melted and a smooth creamy sauce is formed
  8. Stir in the parsley and thyme and salt and pepper to taste
  9. Spoon the sauce over each filet and serve immediately

Share

Related Recipes