Ingredients:

  • 4 sole fillets (approximately 6-8 oz each or 170-225 g)
  • 1 cup (120 g) all-purpose flour, for dredging
  • 2 teaspoons sea salt (or to taste)
  • 1 teaspoon black pepper
  • 3 tablespoons olive oil (or unsalted butter)
  • 4 tablespoons unsalted butter (56 g), softened
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon fresh parsley, finely chopped
  • 1 tablespoon fresh chives, finely chopped
  • Zest of 1 lemon

Instructions:

  1. In a mixing bowl, combine softened butter, lemon juice, chopped parsley, chives, and lemon zest. Mix until well combined; set aside.
  2. Pat the sole fillets dry with paper towels. In a shallow dish, mix flour, sea salt, and black pepper. Dredge each fillet in the flour mixture, shaking off excess.
  3. Heat olive oil (or butter) in a non-stick skillet over medium heat. Once hot, place fillets in the skillet; cook for about 3-4 minutes until golden and crispy. Carefully flip and cook the other side for another 2-3 minutes until fully cooked and flaky.
  4. Remove fillets from the skillet and drain on paper towels. Serve hot, topped with lemon herb butter.