Sauteed Sole with Lemon

Photo: Sang An

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


  • ½ cup flour, preferably Wondra

  • 1 teaspoon coarse salt

  • ½ teaspoon freshly ground pepper

  • 2 gray sole fillets (6 ounces each)

  • 2 tablespoons unsalted butter

  • 2 tablespoons olive oil

  • 2 tablespoons sliced almonds

  • 1 ½ 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.

Related Articles