Pan-fried baby sole

Pan-fried baby sole

Sole poêlée

By
From
Luke Nguyen's France
Serves
4
Photographer
Alan Benson

My first experience with baby sole was at the main market in Île d’Oléron. The meat is so delicate and sweet, you really don’t have to do too much to it — a bit of lemon, butter and salt, and you’re done.

Ingredients

Quantity Ingredient
4 whole baby sole, cleaned, if unavailable, use small yellow-bellied flounder
100g plain flour
2 tablespoons olive oil
20g butter
3 tablespoons chopped flat-leaf parsley
1/2 lemon, juiced
lemon wedges, to serve

Method

  1. Season the fish with sea salt, then dust with the flour.
  2. Heat a large frying pan over medium heat. Add the olive oil and half the butter and heat until foaming. Pan-fry the fish, in batches if necessary, for 1–2 minutes on each side, or until golden brown and crisp, basting with the pan juices during cooking. Transfer the fish to serving plates.
  3. Add the remaining butter to the pan and heat until foaming. Stir in the parsley and lemon juice.
  4. Spoon the lemony butter mixture over the fish. Season with a little more sea salt and serve with lemon wedges.
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