This classic French method of cooking fish is actually super easy and fast, and every time I make it the reviews are outstanding from children and adults alike. This is a restaurant-caliber recipe that you truly can prepare in 15 minutes! For fussy eaters, I cut back on the lemon juice a little. I like to serve this with ratatouille. Serve with lemon wedges.

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Recipe Summary

prep:
10 mins
cook:
10 mins
total:
20 mins
Servings:
4
Yield:
4 fillets
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Sauce:

Directions

Instructions Checklist
  • Preheat the oven to 250 degrees F (120 degrees C). Place 2 serving plates in the oven to pre-warm.

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  • Divide oil between 2 large skillets and heat over medium heat until oil shimmers.

  • While oil is heating, sprinkle salt and pepper over both sides of fillets. Pour flour into a pie plate and dredge fillets on both sides until evenly coated.

  • Add butter evenly to both skillets and swirl to mix with oil. When foam subsides, add fish and cook until golden brown, 2 to 3 minutes per side.

  • Carefully turn fish over and cook until opaque white in the middle and starting to brown on the bottom, 1 to 2 minutes more. Transfer fish to the warmed plate and loosely cover with aluminum foil. Return plates to the oven.

  • Return skillets to medium-high heat. Add butter and cook until golden brown, 1 to 2 minutes. Remove from heat and stir in parsley and lemon juice. Spoon butter sauce over fish.

Cook's Note:

It's very easy to ruin the appearance of this dish by breaking the fish. It just takes a little bit of extra care when flipping and serving the fillets, by using 2 large skillets and 2 pre-warmed serving plates. Make a foil tent to keep them warm and moist while you make the sauce.

Nutrition Facts

373 calories; protein 23.2g; carbohydrates 12.2g; fat 25.6g; cholesterol 105.9mg; sodium 255.7mg. Full Nutrition
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Reviews (2)

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Most helpful critical review

Rating: 2 stars
01/20/2020
1-19-2020 Easy to make and oh so good. Made as outlined using petrale sole from Pike Place Fish Market in Seattle. Added capers to butter before placing sauce over sole. Great addition. Used butter versus coconut oil. Suggest this as the way to go. Credit must be given to Molly Wizenberg at Epicurious. With the exception of coconut oil rather than vegetable or canola oil this is the Epicurious recipe verbatim. I can only rate this recipe two stars because of that. If prepared as the Epicurious recipe it really is absolutely a five star recipe. Read More
4 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 3
  • 1 star values: 0
Rating: 3 stars
02/02/2019
I made this dish with frozen fillets. The fillets were very thin so I cooked them only 2 min. on each side. I then proceeded to make the butter "sauce". The butter turned brown very quickly and then the bits of flour/fish left in the pan burned. I had to fish (no pun intended) out the burned bits before I poured the sauce over the fish. It would have been easier just to melt the additional butter/parsley/lemon in the microwave and pour it over the fish. Read More
Rating: 2 stars
01/20/2020
1-19-2020 Easy to make and oh so good. Made as outlined using petrale sole from Pike Place Fish Market in Seattle. Added capers to butter before placing sauce over sole. Great addition. Used butter versus coconut oil. Suggest this as the way to go. Credit must be given to Molly Wizenberg at Epicurious. With the exception of coconut oil rather than vegetable or canola oil this is the Epicurious recipe verbatim. I can only rate this recipe two stars because of that. If prepared as the Epicurious recipe it really is absolutely a five star recipe. Read More
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