Sole Panfried in Butter and Parsley
Sole is a good flavoured fish and simply panfrying with butter and herbs is classic.
Dover or lemon Sole can be replaced with plaice, but unlike Dover sole the skin won’t just pull of it has to be skinned - see out step by step.
Preparation time: 5 - 10 minutes Quantity: Makes 1 sole = 1 main or 2 starters Cooking time: 5 - 6 minutes
Ingredients
2 sole - filleted and top skin (gray) removed
3 - 4 tablespoons plain flour
80g / 3 oz butter - salted
3 tablespoons fresh parsley - chopped
seasoning
Method
- Get your fish monger to fillet the soles for you, or you can buy them all ready prepared
- If you do it your self, lay the fish in front of you gray skin up and head forwards - with a sharp knife cut straight down the middle, i.e. head to tail. Then gently slice the knife along the bone at an angle, whilst pulling the fillet away, repeat the other fillet. Turn over and repeat on the bottom.
- Remove the skin from the 2 gray fillets on each fish, the under side white skin is o.k left on. It should pull away easily from thinner end to thicker end. You may have to cut in to the flesh on the thin end to give you something to grab.
- Dust with flour and shake of any excess
- Melt half of the butter in a large frying pan and when it’s hot but not browned add the fillets, turning after a couple of minutes when golden brown
- Add the remaining butter and parsley
- Spoon the melted butter over the fish
- Season well
- Serve with all the cooking butter poured on top