This simple recipe for Julia Child’s filet of sole pairs tender filet of sole with a lemony, butter sauce for the perfect seafood dinner.
Sole is a type of flatfish that’s prized for its sweet, delicate — never fishy — flavor, something like tilapia crossed with cod. Its firm, meaty flesh can be salted like a steak, and while it does become flaky and tender when cooked, it’s difficult for it ever to get mushy.
Here’s how you make this recipe
STEP 1: Start by sprinkling your beautiful fish with a little salt and pepper.
STEP 2: Dredge your filets in flour. I like to do this by putting the flour in a pie plate and ever so gently laying the fish in the flour, patting it on, and then turning it over.
STEP 3: Melt some butter in a large skillet over medium high heat. Julia of course made clarified butter, but I just relied on my trusty Kerrygold. You pick the best butter you know for this special dish. Gently add your flour-ed up filets.
STEP 4: Cook the sole for two minutes per side. Flipping it over is the trickiest part because sole is so delicate – I use a super thin fish spatula , gently run it under the fish, say a tiny prayer and turn it over. Once it has cooked for two minutes on each side, place each filet on a dinner plate.
STEP 5: Now for the sauce! Add a little more butter to that same skillet, along with some fresh squeezed lemon juice and some chopped parsley. Whisk it all up until the butter is melted…Julia famously loved butter, and she was right. I always add a few capers because the Southern husband loves capers, and I love him…and that is it! Drizzle every drop of that sauce over your filets.
5 minutes of prep time, less than 10 minutes of cooking time and you have a gourmet seafood dinner on the table!
A seafood store is your best best, although I have found it at the supermarket from time to time. And if you can’t hunt any down, you can sub in another light fish filet like red snapper, cod or flounder.
You can get as fancy as having a citrus juicer that squishes the juice out and leaves the seeds, or you can simply squeeze that lemon juice into a prep bowl with your hands.
This indispensable kitchen tool is a long, super thin type of spatula that is perfect for everything from flipping over delicate fish to taking cookies off a cookie sheet. I always have three of them on hand!
Pop the question in the comments below and I will answer pronto!
Other seafood recipes we love
So with heartfelt admiration for the brilliant Julia Child (and if you don’t have The Way To Cook, it’s a must-have for your cookbook collection). Bon Appetit!
How To – prepare Dover sole
FAQ
Is filet of sole a good fish?
What is another name for sole fish?
What fish is similar to filet of sole?
What fish does filet of sole come from?
What is a sole fish?
Sole fish can be found anywhere in Europe from Iceland to Russia. The fish has light brown skin and white meat which makes it popular in Europe. The scientific name for the sole fish is “Solea solea.” The fish are closely related to flounder, halibut, and plaice. They can grow up to 16 inches long with an average weight of 2 pounds.
How to cook sole fish fillets?
Using the knife’s tip end and in a slanting position, saw between the two, working slowly to avoid leaving meat on the skin. Having done that, you can cook your sole fish fillets. You can cook sole in numerous ways including baking, frying, pan-broiling, grilling, and deep-frying.
Is sole a flatfish?
Sole is a fish belonging to several families. Generally speaking, they are members of the family Soleidae, but, outside Europe, the name sole is also applied to various other similar flatfish, especially other members of the sole suborder Soleoidei as well as members of the flounder family.
Is sole a good fish?
Sole is a fairly popular choice for many fish dishes throughout Europe and North America, but its culinary properties are often a point of confusion for many. While there are slight differences between sole from the two regions, the taste profile is similar. 3 Is Sole Safe to Eat?