Sauteed Sole with Lemon

Gray sole is a delicately flavored white fish. You can substitute flounder, turbot, or another type of sole.

  • Servings: 2
Sauteed Sole with Lemon

Photography: Sang An

Source: Martha Stewart Living, February 2008


  • 1/2 cup flour, preferably Wondra
  • 1 teaspoon coarse salt
  • 1/2 teaspoon freshly ground pepper
  • 2 gray sole fillets (6 ounces each)
  • 2 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 2 tablespoons sliced almonds
  • 1 1/2 tablespoons chopped fresh parsley
  • Finely chopped zest and juice from 1 lemon, plus wedges for garnish


  1. Combine flour, salt, and pepper in a shallow bowl. Dredge fish fillets in flour mixture, coating both sides, and shake off excess.

  2. Melt butter with oil in a saute pan over medium-high heat. When butter begins to foam, add fillets. Cook until golden brown, 2 to 3 minutes per side. Transfer each fillet to a serving plate.

  3. Add almonds, parsley, zest, and 2 tablespoons juice to pan. Spoon over fillets, and serve with lemon wedges.


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