5-Minute Lemon-Butter Sole

Oct 29, 2014 | Healthy Living, Recipes

Adapted from Ina Garten’s Easy Sole Meunière, here’s a no-flour version that tastes delicious and leaves your kitchen mess-free. I use grey sole, but ask your fishmonger for the freshest thin white fish. Serve with simple roasted potatoes and steamed broccoli. An easy and healthy weeknight meal.

2 fillets of fresh sole
2 lemons
3 tablespoons of butter
Salt and freshly ground pepper
Small handful of chopped, fresh parsley

Season the fillets with salt and pepper. Juice the lemons. In a large skillet, heat the butter on medium until it starts to brown. Add the fillets to the pan; turn the heat to medium-low. After 2 minutes, turn the fillets*. Add the lemon juice to the pan, and cook two more minutes. Serve immediately, garnished with parsley. Pour the lemon-butter from the pan over the fish, potatoes and broccoli.

*Fish-turning tips from my cousin Nick, the fantastic chef: (1) get a metal fish spatula; (2) use your hand to hold the top of the fillet while you turn it.


If you want a crispy, browned version, try this.

Roasted new potatoes: slice in half; toss with olive oil, salt and pepper; roast at 450, cut side down, for half an hour. (Run a spatula under them partway through so they don’t stick.)


Broccoli steamed for seven minutes, until it’s just tender.



Enter your email to sign up for Grappa Lane updates.

You have Successfully Subscribed!