Get the Recipe: Sole Francese
Lovely sole fillets coated in egg and flour and then pan-fried until crispy and golden. Served with a luscious lemon and butter sauce. A quick, easy and delicious fish dinner.
Ingredients
- 1 lb sole fillets, fresh or thawed frozen fillets
- 2 large eggs
- 3 Tablespoons Parmesan cheese, grated
- 1 Tablespoon fresh parsley, chopped
- Salt and freshly ground pepper
- 1/3 cup all-purpose flour
- 2 Tablespoons extra virgin olive oil
- 2 Tablespoons butter
- 3-4 slices fresh lemon
For the sauce:
- 1/4 cup dry white wine
- 2 Tablespoons butter
- 2-3 Tablespoons lemon juice, freshly squeezed recommended
- 2 Tablespoons parsley, chopped, plus more for garnish
Instructions
- In a medium bowl mix together the eggs, Parmesan cheese, parsley and some salt and freshly ground pepper. Pour the mixture onto rimmed or deep plate (for dipping).
- Add the flour to a another rimmed or deep plate.
- In a large non-stick skillet, heat the olive oil on medium-high heat and then add the butter and melt. Stir the butter together with the oil.
- Pat the sole dry with a paper towel, dredge in the flour then coat on both sides with the egg and cheese mixture. Immediately add the fish to the skillet.
- Tip! Warm the serving platter by running it under hot water and then drying off.
- Cook the fillets until browned underneath, then flip and brown the other side, about 1 1/2 minutes on each side. Remove the fish to a warmed serving platter.
- Wipe the skillet, then add the lemon slices to the skillet. Cook briefly on medium-high heat until browned on both sides, then remove them to the plate with the fish.
- Make the sauce by adding the wine to the skillet over medium-high heat and allow to cook off for about one minute. Add the butter to the skillet and melt, then add the lemon juice and stir in. Cook briefly together until the sauce is thickens slightly then stir in the parsley and season with a bit of salt and freshly ground pepper. Taste the sauce and adjust the seasoning and/or add additional lemon juice, if desired.
- Pour the sauce over the fish and serve immediately garnished with additional chopped parsley.
- Tip! If you'd like a thicker sauce, mix/knead together 1 Tbsp of butter with 1 Tbsp of flour and stir into the sauce at the end of cooking.
Notes
Be sure to read the notes above this Recipe Card for more tips on making this recipe. You'll find ingredient and substitution notes as well as step-by-step photos, that you might find helpful.
Serving: 1serving, Calories: 346kcal, Carbohydrates: 10g, Protein: 20g, Fat: 24g, Saturated Fat: 10g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 10g, Trans Fat: 0.5g, Cholesterol: 177mg, Sodium: 280mg, Potassium: 273mg, Fiber: 0.4g, Sugar: 1g, Vitamin A: 805IU, Vitamin C: 8mg, Calcium: 93mg, Iron: 1mg
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