About this recipe:This is one of my greatest pleasures. I get sole caught in the night market and I make it in the 'day market' of my kitchen! They are so fresh that the skin is crispy. You can use Dover sole, lemon sole or plaice for this recipe. Some people like to remove the skin, but what a pity - it's so good!
4 sole fillets
1 knob salted butter
1 lemon, juiced (optional just before serving)
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Method Prep:5min › Cook:15min › Ready in:20min
Rinse sole and dab with kitchen paper to dry.
Brown the butter in a large frying pan and add the sole fillets.They ought not be too tight in the pan (if necessary do two rounds of cooking).
Pan fry over low heat for about 7 minutes per side. To see if the fish is cooked, take a knife and remove the fillet from the backbone; if the edge is pink, cook for a few more minutes. When the edge is white the sole is ready.
Squeeze lemon juice into the pan just before serving, if desired.
My grandmother dredged the fish in a bit of flour before cooking, so that the skin wouldn't come off of the fillets.