Lemon Sole

Prep Time
Cook Time
Ready In

Recipe: #37433

September 29, 2021

"Tweaked this recipe after seeing on TV."

Original is 2 servings


  • Serving Size: 1 (301.6 g)
  • Calories 618.4
  • Total Fat - 49.4 g
  • Saturated Fat - 16.7 g
  • Cholesterol - 176.8 mg
  • Sodium - 470.1 mg
  • Total Carbohydrate - 4.6 g
  • Dietary Fiber - 0.6 g
  • Sugars - 1.8 g
  • Protein - 38 g
  • Calcium - 27.5 mg
  • Iron - 1.1 mg
  • Vitamin C - 8.5 mg
  • Thiamin - 0.2 mg

Step by Step Method

Step 1

Preheat the oven to 120 C.

Step 2

Heat 1 1/2 tablespoons of the olive oil and 2 tablespoons of the butter in a large, heavy skillet over medium-high heat until the butter is foaming.

Step 3

Dredge the fillets in the flour to coat both sides lightly and gently lay the fillets in the pan and fit without touching and cook just until the under- side is lightly browned, about 4 minutes and then flip them gently with a wide metal spatula, and cook until the second side is browned and the fish is opaque in the center, about 2 minutes and then transfer them with the spatula to a baking sheet, and keep them warm in the oven.

Step 4

If cooking more than 2 fillets only put as many in the pan as can fit without touching and then repeat if necessary with the remaining fillets, adjusting the heat under the skillet to prevent the bits of flour in the pan from burning.

Step 5

When all the sole fillets have been browned, carefully wipe out the skillet with a wad of paper towels and add the remaining olive oil and the remaining butter and crushed garlic, and return to medium heat and when the butter is foaming, slide in the lemon slices, and cook, stirring gently, until they are sizzling and lightly browned, stir in the capers, and heat until they are sizzling, about 1 minute and now pour in the lemon juice and wine, bring to a boil, and cook until reduced by about half, pour in the vegetable stock, bring to a boil, and boil until the sauce is lightly thickened, about 2 minutes and if you like, drizzle in a tablespoon or two of olive oil to enrich the sauce and sprinkle in the parsley, and taste, seasoning with salt and pepper if you like.

Step 6

Remove the sole from the oven, and set one fillet in the center of each plate and fish the lemon slices out of the sauce, and top each fillet with two of them and spoon the sauce around the fillets, dividing it evenly and serve immediately.


No special items needed.

1 Reviews


Oh YUM! Came out excellently delicious. Used cod in place of the sole and increased the sauce a bit. This is SOME GOOD FISH that both my daughter and I scoffed down. Thank you, Pat, for sharing. Made it for FYC.


review by:
(15 Oct 2021)

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